Instructions

1. Preheat the oven to 180°C.
2. Cut the tomatoes in half and put them in a large baking tray. Roughly chop the carrot.
3. Tuck the garlic cloves, shallots and carrot pieces between the tomatoes and add the whole chilli.
4. Scatter the spices on top and season with salt and pepper. Drizzle with olive oil then bake for 20-25 minutes, until the tomatoes have softened.
5. Discard the stalk of the chilli, then move everything into a blender. Add the fresh coriander leaves and blitz until you get a thick, silky sauce. Set aside or chill until you’re ready to make the enchiladas.
6. Pre-set the oven to 190°C.
7. Put half of the tomato sauce into a saucepan, add the jackfruit (slightly mashed with a fork), corn and black beans, then season to taste. Bring to the boil and simmer for 5- 10 minutes. It should be very thick. Turn off the heat and stir in the coriander leaves.
8. Spoon the jackfruit mixture in the middle of the tortillas, then wrap them up and put them tightly next to each other in a deep baking dish. Pour over them the remaining sauce. Scatter the top with grated vegan cheese, then season with ground pepper and place a few jalapeno slice on top.
9. Bake in the oven for 20 minutes or so until the cheese has melted.
10. Serve warm with a crispy salad.