Jackfruit Enchiladas

I had been wanting to try a Jackfruit recipe for a while now and finally got to Global Foods to pick up a few cans.

I decided to make Jackfruit Enchiladas. It was a bit time consuming after a long day at work, but they were definitely delicious. The pictures aren't the best, but I promise...these were yummy!

The jackfruit marinating in the sauce

Completed (half-eaten!) enchiladas.

Enchilada Sauce
1-15 oz. can of fire-roasted tomatoes
2 spicy peppers
5-6 cloves of garlic
1.5 cups vegetable broth
salt and pepper to taste

Cashew Cream
1.5 cups raw cashews, soaked in water
2/3 cups water
1 tablespoon nutritional yeast
1 teaspoon apple cider vinegar
1 teaspoon garlic powder
1/2 teaspoon onion powder
juice from 1 lemon
salt to taste

Enchiladas
3 cloves garlic
1/2 onion
2 tablespoons green chilis
1 red bell pepper
2-20 oz cans of jackfruit, packed in water, rinsed and drained
1 can blackbeans
1/4 cup tomato paste
1/4 cup tamari/soy sauce
1.5 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon chili powder
salt and pepper to taste
tortillas
avocado or guacamole

Directions

1. Preheat the oven to 350. 
2. Prepare the Enchilada Sauce. Place the peppers and garlic in a food processor or blender. Add the can of fire-roasted tomatoes and vegetable broth and blend until smooth. Set aside.
3. Prepare the enchilada filling. Rinse and drain the jackfruit, and use either your hands or two forks to tear each piece apart until it has that “shredded meaty look” and set aside.
4. Either puree/blend or chop up the onions, garlic, bell pepper, and green chilis and add to a heated saucepan. Also add the Jackfruit and drained/rinsed black beans. Sauté until tender. While the veggies are cooking, combine the tomato paste, tamari, cumin, paprika, chili powder in a bowl. Add the tomato paste mixture, mix to combine, and simmer, letting the flavor soak in.
5. Lightly spray a baking dish with olive oil spray. Lightly cover the bottom of the dish with enchilada sauce. Carefully spoon roughly 1/3 cup of the filling onto the center of a tortilla, wrap it up and place it fold side down in the casserole dish. Repeat with the rest of the filling and tortillas. Once your dish is filled with rolls, pour the rest of the enchilada sauce over the rolls. Cover the baking dish with aluminum foil and bake at 350 for 20 minutes.
6. While the enchiladas are baking, make your cashew cream. Add all of the ingredients into a clean food processor or blender and process until smooth.
7. Once the enchiladas have baked for 20 minutes, pour the cashew cream over the top. Return to the oven for 5 more minutes. Serve with chopped avocado or guacamole, if desired. Enjoy!

These enchiladas were pretty tasty, even as leftovers. The jackfruit was a nice meat alternative, and definitely made the meal very filling, compared to just a rice and bean enchilada. The cashew cream was a good alternative to cheese and sour cream.

I will be making these again, and I am also looking for additional jackfruit recipes!