Vegan Jackfruit Enchiladas Recipe

Vegan Jackfruit Enchiladas

Another recipe I tried recently that came together better than I expected. One thing about me is that I really just trying throwing things together to see if they work. Sometimes they do, sometimes not. These vegan jackfruit enchiladas definitely were a hit with me and my husband. I apologize for the pretty crap photos… there’s not really any great way to take a nice picture of enchiladas (not in my case, anyways!) But taste is what matters here, right?

I made these quickly in the midst of us both binging Shameless (any other fans?) Not sure what took us this long to watch, but we’re hooked! We blew through the first season in two days. Haha!

Recipe

OVEN: 375 degrees
COOK TIME: 25 minutes

For filling, you will need:

  • Canned jackfruit (Trader Joe’s carries this now or this brand is great)
  • 1/2 vidalia onion, chopped up
  • 2 cloves garlic, minced
  • 1 tbs olive oil
  • 1 tsp smoked paprika
  • Dash of chili powder, salt, and pepper
  • 1/4 cup water
  • 1/4 cup cashews
  • 1/2 cup kidney beans
  • 1/2 cup water
  • 1 tsp nutritional yeast

For sauce, you will need:

  • 1 small can tomato paste
  • 1/2 – 1 cup water (depending on how you want the consistency)
  • 1 tsp Better Than Bouillion Vegetable Paste
  • 1/4 tsp cocoa powder
  • 1 tsp Earth Balance butter
  • Dash of: chili powder, garlic powder, cumin, onion powder, cayenne, salt, pepper

Extras:

  • 4-5 flour or corn tortillas
  • Vegan cheese of your choice (shredded cheddar would probably be best, but all I had was Chao cheese slices)

To make filling:

  • In a large pan, add shredded jackfruit, onion, garlic, olive oil, paprika, chili powder, salt, and pepper. Cook over medium heat, tossing occasionally for about 5 minutes.
  • Add 1/4 cup water, cover, and let the flavors set for about 10-15 minutes.
  • In the meantime, add cashews, kidney beans, water, and nutritional yeast to a blend and run until smooth.
  • Go back to stove, uncover and allow the moisture to cook off.
  • Add cashew cheese sauce and stir until combined. Turn off heat and let sit.

To make sauce:

  • In a blender, add all ingredients. Run until smooth and taste as you go to adjust seasonings (I don’t usually measure out, so use what works best for you!)

Putting it all together:

  • Add about 1/3 of your sauce to casserole dish and coat bottom of pan.
  • Disperse jackfruit filling between your wraps – add, roll up, and place in dish.
  • Top off with the rest of your enchilada sauce and place in 375 degree oven for 20-25 minutes.
  • When there’s only 5 minutes of cook time remaining, add your choice of vegan cheese and let cook for another 5 minutes.
  • Serve!

Seems like a lot of steps, but I started and finished these babies in under an hour. And when I say finish, I mean Joe and I scarfed them down. This is a great dish for the whole family and people will think you slaved away at them. If you were a fan of chicken enchiladas in the past, this is a great alternative. Enjoy! xx bianca

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