Vegan Jackfruit Enchiladas
These vegan jackfruit enchiladas with black beans and mushrooms are a favourite in our house at the moment! They’re so easy and flavourful, and freeze perfectly, making them great for weeknight dinners.
Ingredients
For the homemade enchilada sauce
- ½ tbsp vegetable oil
- 3 cloves garlic minced
- 500 g strained tomatoes 2 cups
- 1 tsp chipotle chilli flakes
- 1 tsp smoked paprika
- 125 ml water ½ cup
For the enchiladas
- 400 g canned jackfruit drained
- 400 g canned black beans drained
- 250 g mushrooms 8 oz
- 1 tbsp smoked paprika
- 2 tsp ground cumin
- ½ tsp chilli powder
- ½ tbsp vegetable oil
- 1 red onion chopped
- 2 cloves garlic minced
- 100 g spinach 3.5 oz
- ½ lime juiced
- 1 tsp agave nectar or maple syrup
- 8 wholewheat tortillas
Instructions
For the enchilada sauce (if making)
- Heat the oil in a saucepan over medium heat. Add the garlic, then fry for 2 minutes until it’s nice and fragrant. Add the strained tomatoes (passata), chipotle chilli flakes, smoked paprika and water.
- Stir everything well, bring to the boil, then reduce to a gentle simmer. Leave the sauce to simmer whilst you make the filling for the jackfruit enchiladas.
For the enchiladas
- To a food processor, add the jackfruit, black beans, mushrooms, smoked paprika, cumin and chilli powder. Pulse until the filling is coarsely chopped and combined, so that you can still see some shreds of jackfruit and chunks of black beans and mushrooms.
- In a large frying pan, heat the oil over a medium heat. Add the chopped onion and fry for 3 minutes until starting to soften, then add the garlic.
- Fry for a further 2 minutes, then add the mince from the food processor. Increase the heat to medium-high, then cook, stirring for 5 minutes, until it is reduced and the water is evaporating.
- Wilt through the spinach and stir in 3 tablespoons of the enchilada sauce, the lime juice, agave nectar, and plenty of salt and pepper to taste.
- Preheat the oven to 200°c/390°f.
- Spread a few spoonfuls of enchilada sauce in the bottom of a 10x13 inch casserole dish (enough to cover).
- Lay out the tortillas, and split the jackfruit and black bean mixture into 8 rough portions in the pan. One by one, add a line of filling down the centre of each tortilla, then roll them up.
- Place all 8 jackfruit and black bean enchiladas seam side down in the baking dish, then spread the remaining enchilada sauce over the top.
- Cook the enchiladas for 18-20 minutes, until the bread is golden and the sauce is bubbling.
Notes
*Make sure you buy the right kind of jackfruit for this recipe. You don’t want to buy sweet jackfruit for these vegan enchiladas, so make sure that you are buying young green jackfruit.
**I’ve been a bit lazy with this recipe and haven’t blended the sauce. The only bits that will be in the enchilada sauce are the minced garlic cloves and chipotle chilli flakes. If you want to go the extra mile, let the sauce cool slightly and blend it until smooth using an immersion blender.
***If you want to make this recipe and don’t have a food processor, you could go down the route of mincing all of the filling ingredients using a knife, then combining it all in a large bowl before adding to the frying pan.
****If you're struggling to roll your tortillas, warm them in the microwave for a few seconds to soften them up. Make sure you don't over-stuff the enchiladas as they will split.
TO SERVE: Top with dairy free yoghurt (or vegan sour cream), avocado or guacamole, cilantro/coriander, chopped green onion, sliced jalapeños, or even grated vegan cheese.
STORAGE: Store leftovers in an airtight container for 3 days in the fridge. To reheat, I would recommend heating them in a moderate oven for 10 minutes. You can also give them a blast in the microwave until they are piping hot through, however this will likely make them a bit soggy.
You can freeze this dish in individual portions, thaw them in the fridge overnight or on the counter for a few hours before reheating as above.
If you want to freeze the entire dish ready to bake, you must make sure that your dish is freezer and oven safe. You can cook the jackfruit enchiladas straight from frozen, but you must make sure that your baking dish has thawed first.
Once the dish is cool to touch, you can place it in the oven and cook at a moderate heat for 30-35 minutes, making sure they are hot throughout. Alternatively, thaw the entire dish on the counter or in the fridge overnight, and follow the cook for 20-25 minutes.
Tried this recipe?Let us know how it was!