These vegan Jackfruit Enchiladas are an easy meal to throw together any night of the week! They are rich and comforting!
Servings 9 enchiladas
- 15 oz. tomato sauce
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- ½ cup low sodium vegetable broth
Sauce: Mix all ingredients over medium heat for a few minutes.
Enchiladas: Preheat oven to 350°.
Heat olive oil in a pan and add chopped red onion. Cook until translucent. Add garlic and cook for 30 seconds more.
Add black beans and cook for a few minutes more, so flavors combine.
In a hot skillet, add a splash of olive oil. Cook tortillas for 10 seconds on each side. Put on paper towels to get rid of excess oil.
Pour about ½ cup of sauce into a baking dish.
Put about 1 - 1 ½ tablespoons of jackfruit and 1 - 1 ½ tablespoons of bean / onion mixture on tortilla and roll. Put tortillas seam side down in pan with sauce.
Pour the sauce over tortillas. Sprinkle grated vegan cheese and black olives on top. Bake at 350° for 15-20 minutes.
Calories: 139kcal | Carbohydrates: 26g | Protein: 5g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 550mg | Potassium: 433mg | Fiber: 7g | Sugar: 3g | Vitamin A: 300IU | Vitamin C: 5.4mg | Calcium: 63mg | Iron: 2.3mg