Jackfruit and black bean vegetarian enchiladas

Step 1

Preheat the oven to 350F. Coat an 11x7x2-inch baking dish with cooking spray

Step 2

If using canned jackfruit, drain it and shred it. If using already shredded jackfruit, go to step 3

Step 3

To prepare the jackfruit, heat the olive oil in a large non stick skillet. Add the jackfruit, cilantro, garlic, smoked paprika and salt and cook over medium heat for 3-4 minutes, stirring occasionally. Add the black beans, 2 tablespoons of the enchilada sauce and continue cooking for 2-3 minutes. Remove from heat, mix well and set aside

Step 4

Spread 1/2 cup of enchilada sauce on the bottom of the baking dish. Spread 1 tsp of the enchilada sauce on each tortilla. Fill each tortilla with 2 heaping tablespoons of the jackfruit mixture and 2 tsp of the cheese.  Roll them and place them seam side down on the baking dish.  Spread the remaining enchilada sauce in the middle of the rolled tortillas, leaving the ends without sauce

Step 5

Cover with aluminum foil and bake for 30 minutes. Remove the aluminum foil, sprinkle the remaining cheese and add as much diced chiles as desired. Bake, uncovered, for another 5 minutes or until the cheese is melted. Serve warm