| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 510 | 22g | 6g | 70g |
| sugars | fibre | protein | salt |
| 12g | 11g | 11g | 1.3g |
From the heart of Montana’s culinary traditions to the daring heights of contemporary gastronomy, I’m excited to share with you a recipe that’s as unique as it is delightful: Jackfruit Enchiladas. Despite my roots in dishes grounded by robust meats and sweet wild berries, I’m continually entranced by flavors from far and beyond. It was actually during a taste exploration that I stumbled into the spectacular universe of fruit-based recipes, and I haven’t looked back since.
As much about health as taste
Aside from its tantalizing allure, one remarkable aspect of this Jackfruit Enchiladas recipe lies in its health benefits. Jackfruit, the star of this dish, is a nutritional powerhouse filled with fiber, vitamins, and minerals. Its stellar profile contributes to a healthier immune system, improved digestion, and an overall well-being. Meanwhile, the diverse array of vegetables and spices featured in this dish further boost its health quotient, making it not just a feast for the palate, but also for the body.
North meets South in culinary harmony
The Jackfruit Enchiladas recipe is like a beautiful symphony of flavors akin to traditional Mexican enchiladas. Despite the profound shift in core ingredients, this unique take on a beloved classic still hits all the right notes. Foodies might love it due to its uncanny resemblance to pulled pork, while vegans and vegetarians could rejoice in the mouth-watering plant-based alternative. Similarly, the influence of my Montana upbringing isn’t lost here, the recipe somehow echoes the plains where meat is a staple and every dish is crafted with love and honesty.
These enchiladas would comfortably find their place on a table spread laden with dishes of diverse origins and flavors. For a well-rounded meal, consider serving them alongside a vibrant Mexican quinoa salad or a refreshing Pico de Gallo. Trust me when I say, this recipe is destined to become a favorite in your repertoire. I encourage you to journey out to unfamiliar culinary territories just as I did, and let this Jackfruit Enchiladas recipe be your compass!
What You’ll Need
- 2 cans (20 ounces each) of young green jackfruit, drained
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons of olive oil
- 2 cups of enchilada sauce
- 1 large bell pepper, chopped
- 1 cup of corn kernels
- 2 teaspoons of chili powder
- 1 teaspoon of cumin
- 1/2 teaspoon of paprika
- Salt and pepper to taste
- 12 corn tortillas
- 2 cups of vegan shredded cheese
- Fresh cilantro, sliced avocado, and lime wedges for garnish
Method
Step One
Start by preheating your oven to 375 degrees F (190 degrees C). Then, in a large pan, heat the olive oil over medium heat.
Step Two
Add the chopped onion to the pan and sauté it until it becomes translucent. This should take about 5 minutes. Now, add the minced garlic to the pan and cook it with the onion for another minute.
Step Three
Now, add the drained jackfruit to the pan. Use your spatula to break up the large chunks into smaller pieces. Add in the chopped bell pepper, corn kernels, chili powder, cumin, paprika, salt, and pepper and give everything a good stir to combine.
Step Four
Add the enchilada sauce to the pan, stir well to combine, then let simmer for about 15 minutes, until the jackfruit is tender and has absorbed a lot of the flavors.
Step Five
In the meantime, heat the corn tortillas in a dry skillet or in the microwave until they are pliable and easy to roll. Now, take a spoonful of the jackfruit mixture, place it on one end of a tortilla, sprinkle some vegan cheese on top, and roll the tortilla up. Repeat this process with all the tortillas.
Step Six
Place the rolled tortillas in a baking dish, side by side. Then, pour any remaining enchilada sauce over the top and sprinkle on the rest of the vegan cheese. Bake in your preheated oven for about 20 minutes, until the enchiladas are hot and the cheese is bubbly and golden.
Step Seven
Finally, remove the enchiladas from the oven and let them cool for a few minutes before serving. Garnish with fresh cilantro, sliced avocado, and lime wedges if desired. Enjoy your vegan friendly jackfruit enchiladas!
