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vegan-jackfruit-enchiladas

Easy Vegan Jackfruit Enchiladas

Vegan Jackfruit Enchiladas are a delicious plant-based dish that combines tender jackfruit seasoned with smoky spices, wrapped in soft flour tortillas, and generously smothered in a creamy red enchilada sauce. These enchiladas are incredibly easy to make and offer a hearty, satisfying meal, perfect for weeknight dinners.
Sondra Barker
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 5 servings
Calories 706 kcal
Diets:
Vegan
,
Vegetarian

EQUIPMENT

Ingredients
  

  • 28 ounces Jackfruit canned, rinsed, drained, shredded
  • 19 ounces red enchilada sauce
  • 15.5 ounces pinto beans or black beans, canned, mashed
  • 1 cup cashews raw
  • ½ cup oat milk or nut milk
  • 1 medium bell pepper
  • ½ cup yellow onions diced
  • 2 cloves garlic minced
  • 1 tsp paprika
  • 1 tsp cumin
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp chili powder
  • ¼ tsp cayenne pepper
  • ¼ tsp sea salt
  • 10 medium low carb tortillas
  • 1 cup vegan shredded cheese

Instructions
 

  • Soak the cashews in boiling water for 5-10 minutes then drain.
  • Blend the Red Enchilada Sauce, cashews, and nut milk until creamy. Set aside.
  • Cook the onion and garlic in a pan over medium heat. Then add all the seasonings and mix well.
  • Add the shredded jackfruit and sauté until it starts to brown a bit (about 5-6 mins).
  • Add the bell pepper, beans, and 1 cup of the LA VICTORIA® Red Enchilada Sauce mixture. Simmer on low-medium heat for 5 minutes then take it off heat while you prepare the enchiladas.
  • Preheat your oven to 350 F
  •  Spread 1 cup of the enchilada sauce mixture on a 9x13 prepared baking dish
  • 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.
  • Place the enchiladas in the middle rack of your oven and bake for 20 minutes.
  • Garnish with fresh cilantro, green onions, guacamole, vegan sour cream, hot sauce and/or salsa and enjoy!

Notes

Optional Garnishes: Fresh cilantro, green onions, guacamole or avocado, vegan sour cream, hot sauce or salsa, etc. 

Nutrition

Serving: 2Enchiladas | Calories: 706kcal | Carbohydrates: 127g | Protein: 31g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 1311mg | Potassium: 1381mg | Fiber: 49g | Sugar: 43g | Vitamin A: 1961IU | Vitamin C: 57mg | Calcium: 155mg | Iron: 6mg | Net Carbohydrates: 74g
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