Easy Vegan Jackfruit Enchiladas

This easy Vegan Jackfruit Enchiladas Recipe transforms the versatile jackfruit into a tender, meaty filling, seasoned to perfection with a blend of spices. Wrapped in soft low-carb flour tortillas and smothered in a creamy enchilada sauce, these enchiladas are both low-calorie, low-carb, and nutritious.

Perfect for a weeknight dinner or a special gathering, this plant-based dish is sure to impress vegans and non-vegans alike. Get ready to enjoy a hearty, flavorful meal that’s as easy to make as it is delicious!

I’m all for making most things from scratch, but this recipe calls for an easy enchilada sauce that is so creamy and full of flavor! This enchilada recipe closely resembles shredded chicken enchiladas due to the shredded jackfruit acting as a meat substitute. If it’s your first time using jackfruit for a vegetarian or vegan meal, you’re going to love it! 

Also, check out my authentic Pozole Verde and Easy Chicken Tortilla Soup.

Jump to Recipe

Why You Need To Try These Jackfruit Enchiladas

• A meal the whole family will love (and mild enough for kids)
• Packed with flavor
• Texture is similar to pulled pork or shredded chicken enchiladas
• Completely plant-based/vegan
• Nutritious and delicious!

What Is Jackfruit?

Jackfruit is a big tropical fruit grown in Asia, Africa, and South America. Fun fact, it is the largest tree-borne fruit in the world, weighing up to 40 pounds!

If you’re vegetarian or vegan, you’ve probably seen it or used it to make ‘pulled pork’ and other barbecue-style recipes or as a ‘shredded chicken’ in Mexican-style recipes like tacos, burritos, and enchiladas. 

Some people enjoy jackfruit raw on its own, almost like you would an orange. By cutting away the outer skin, you’ll find the sweet (if ripe) inner flesh. 

The reason vegetarians and vegans use green jackfruit as a meat substitute is because the texture is pretty similar to meat and the taste is very mild. So it can be a blank slate to cut or shred and add spices and seasonings to simulate different meats. 

If this is one of your first jackfruit recipes, you’ve gotta let me know how you like this vegan enchiladas recipe by leaving a comment below! 

How To Shred Jackfruit

I recommend buying canned jackfruit like the one I use here. *link*

All you need to do is separate the seed or pods from the meaty texture and shred this jackfruit meat with your hands. You can save the seeds for other uses, but we won’t be including them in this recipe. 

If you’re using fresh jackfruit, you’ll need to take a couple extra steps to shred your jackfruit. *link to fresh jackfruit boiling/cooking*

Which Tortillas Are Best For Enchiladas?

When making enchiladas, I prefer flour tortillas because they are easier to handle and don’t break apart as easily. My go-to tortillas are Mission’s Low-Carb Tortillas which are full of fiber and protein.

Easy Red Enchilada Sauce

This homemade enchilada sauce is so simple. It’s made by just blending together your prefered red enchilada sauce, cashews, and a little non-dairy milk. 

What You’ll Need

Below are all the kitchen tools, ingredients, and spices you’ll need for these easy Jackfruit Enchiladas.

Kitchen Tools

Blender or Food Processor

Medium Sauté Pan

9×13 Baking Dish or Casserole Dish

Ingredients

• Raw Cashews – These can be whole or pieces, just make sure they’re raw. For this recipe, we need to soak the cashews in hot water for 10-20 minutes before blending, so the sauce comes out nice and creamy. 
• Nut milk – Any dairy-free milk will do. I like to use soy milk since it gives a creamier texture, but other nut milks work too. 
• Vegan Red Enchilada Sauce
• Green Jackfruit – As you’ve read in this blog post, you can use fresh jackfruit but I find canned to be much simpler. You’ll find canned green jackfruit at any health store or order online like I did. 
• Pinto or Black Beans – I prefer black bean enchiladas, but pinto beans work great too! You can also skip the ‘mashing’ step for the black bean filling, but I like to mash them a bit before adding to the recipe. 
• Corn or Flour Tortillas – I like to use the medium-sized tortillas for my enchilada recipes, but you can use whatever size you prefer. The pan could fit 6 large tortillas or 12 small. When debating whether to use corn or flour, check out the section above. 
• Shredded Vegan Cheese – This is optional, but definitely a welcome addition. 
• Veggies: Feel free to add another veggie if you’d like. Mushrooms and green bell peppers are great choices. Some people even like to include sweet potatoes.
• Yellow Onion
• Garlic Cloves
• Red or Orange Bell Pepper

Spices/Seasonings:

You can use an enchilada seasoning mix, or use the single spices below. Each one adds a lot of flavor to this enchilada recipe. If you need more of a smoky jackfruit flavor, I suggest a 1/4 – 1/2 teaspoon of smoked paprika. If you want a spicier flavor, include some adobo sauce. 

• Paprika – Use sweet or smoked paprika for this recipe. 
• Ground Cumin
• Garlic Powder
• Onion Powder
• Chili Powder
• Cayenne Pepper – This is optional if you enjoy spicy food. I definitely enjoy a good spice kick in this recipe but I would leave it out if you’re serving this to kids. 
• Sea Salt

Optional Toppings

Fresh cilantro, green onions, Guacamole or avocado, vegan sour cream, lime juice, hot sauce, salsa, etc. This is the best time to utilize your favorite toppings! 

How To Make Vegan Jackfruit Enchiladas

1. Soak the cashews in boiling water for 5-10 minutes then drain.

2. Blend the red enchilada sauce, cashews, and nut milk until creamy. Set aside. 

3. Cook the onion and garlic in a pan over medium heat. Add all the seasonings and mix well. 

4. Add the shredded jackfruit and sauté until it starts to brown a bit (about 5-6 mins).

5. Add the bell pepper, beans, and 1 cup of the Red Enchilada Sauce mixture. Simmer on low-medium heat for 5 minutes then take it off heat while you prepare the enchiladas.

6. Preheat your oven to 350 F. 

7. Spread 1 cup of the enchilada sauce mixture on a 9×13 prepared baking dish. 

8. Add 1/2 – 1/3 cup jackfruit filling onto the center of a tortilla, roll it up, and place seam-side down. Repeat until all filling is used then pour the remaining enchilada sauce over the top to cover the enchiladas (option to sprinkle vegan cheese on top).

9. Place the enchiladas in the middle rack of your oven and bake for 20 minutes. 

10. Garnish with fresh cilantro, green onions, guacamole, vegan sour cream, hot sauce, or salsa and enjoy!

More Delicious Vegan Recipes

How To Save And Store Leftovers

In the fridge: You can save leftovers in the fridge, stored in an airtight container. The enchiladas will keep for up to 4 days. 

In the freezer: I don’t recommend freezing the cooked enchiladas, but if you’d like to prep this ahead of time and store in the freezer, here’s how… 

Make the enchilada sauce and enchilada filling and keep each one separate in an airtight container or freezer-safe bag. Freeze for up to 3 months. When you’re ready to cook the enchiladas, simply thaw both in the fridge for 1-2 days before assembling your enchiladas and baking.