Name: Jackfruit enchiladas in spicy sauce
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: For the tomato sauce:; 6 ripe tomatoes; 4 garlic cloves, peeled; 6 shallots, peeled (or 1 large onion, cut into wedges); 1 carrot; 1 red or chilli; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; 1 tsp dried or fresh oregano leaves; Salt and pepper; 1 handful coriander leaves; For the enchiladas:; 1 tin jackfruit, drained; 1 tin black beans, drained; 1 mall tin corn, drained; Chopped coriander leaves; Grated vegan cheese; Jalapeno slices (from jar)

Jackfruit enchiladas in spicy sauce

26 Jun 2020

by Wholeness

Prep Time

10 minutes

Cook Time

45 minutes

Total Time

55 minutes

Background

Jackfruit is very good substitute for pulled pork, so ideal for tortilla wraps and chillies. This vegan jackfruit Enchiladas in spicy sauce can me made in two phases - first the sauce (days ahead), then the stuffing and enchiladas. So it’s ideal for busy midweek family meals or weekend get-togethers. The sauce is not too spicy - add more chilli or cayenne if you want it hot. Serve it with a crispy salad on the side.

Ingredients

For the tomato sauce:
6 ripe tomatoes
4 garlic cloves, peeled
6 shallots, peeled (or 1 large onion, cut into wedges)
1 carrot
1 red or chilli
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1 tsp dried or fresh oregano leaves
Salt and pepper
1 handful coriander leaves
For the enchiladas:
1 tin jackfruit, drained
1 tin black beans, drained
1 mall tin corn, drained
Chopped coriander leaves
Grated vegan cheese
Jalapeno slices (from jar)

Instructions

Preheat the oven to 180°C.
Cut the tomatoes in half and put them in a large baking tray. Roughly chop the carrot.
Tuck the garlic cloves, shallots and carrot pieces between the tomatoes and add the whole chilli.
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.
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.
Pre-set the oven to 190°C.
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.
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.
Bake in the oven for 20 minutes or so until the cheese has melted.
Serve warm with a crispy salad.