Vegan & Cheese

Vegan Jackfruit Enchiladas

Vegan Jackfruit Enchiladas

🧾 Ingredients

  • 2 20oz cans of jackfruit….Trader Joe’s has a great option
  • 1 15 oz can of black beans
  • 2 12-15 oz cans of diced tomatoes (ideally with chiles, lime or cilantro in them)
  • 1 white onion, diced
  • 6 cloves of garlic, minced
  • 1 can of green enchilada sauce (or red if you prefer)
  • 10-12 flour tortillas- soft taco size. (Or corn tortillas if you prefer)
  • 1 packet of taco seasoning
  • 1 small (4.5 oz) can of diced green chiles
  • Follow Your Heart Pepper Jack Cheese Slices
  • Cheddar or fiesta style shredded vegan cheese. My favorite is So Delicous Cheddar Jack Cheese Shreds</a>
  • Olive Oil

👩‍🍳 Directions

  1. Preheat oven to 350 degrees F.
  2. In a big pot on the stove, saute onions and garlic in some olive oil.
  3. While those are cooking, put jackfruit in a colander and rinse, and then break up into smaller pieces with your fingers.
  4. Toss the jackfruit in the pot, along with the cans of tomato, taco seasoning, & diced green chile. Simmer for 15 minutes in a covered pot.
  5. After 15 minutes, mash up the mixture with potato masher and shred the jackfruit with 2 forks if needed after mashing..
  6. Add in the black beans and mix well.
  7. In a big casserole dish (i usually use a 14x9 inch dish), spray some nonstick spray and add a small layer of enchilada sauce.
  8. Cut your slices of cheese in half, lengthwise.
  9. Lie a tortilla down, put 2 cheese slices in a vertical line in the middle of the tortilla, and 1 big spoonful of the jackfruit mixture on top. Roll up tight, place in casserole dish seam side down. Repeat until casserole dish is full.
  10. Pour remaining enchilada sauce all over the enchiladas. top with shredded cheese.
  11. Bake for 15-20 min or until cheese melted. Broil for a couple minutes at the end. ENJOY!

💡 Notes

The MOST AMAZING and flavorful enchiladas!! This has become my favorite vegan dish, and jackfruit is a perfect stand-in for shredded meat in these enchiladas. Use a good vegan cheese that melts well, and don’t skimp on the enchilada sauce—make sure every layer is coated. These taste even better the next day!