Jackfruit Enchiladas

Step 1

Heat a tablespoon of olive oil in a large saute pan.Add the onion and a small pinch of salt and cook over medium heat until almost soft, around 15 minutes. Stir often to avoid burning.Add the peppers and cook for another few minutes.

Step 2

While the onions and peppers are cooking make the sauce.Pour the passata into a jug. Add 1 teaspoon of ground cumin and 1 teaspoon of ground coriander, 1 clove of minced garlic, a pinch of sea salt and a pinch of freshly ground black pepper.Stir well then set aside until you are ready to use it.

Step 3

Once the onions and peppers are softened add the minced garlic and stir it into the peppers and onions.Next, add the spices and herbs.You will need 1 heaped teaspoon each of dried coriander, dried oregano, ground cumin and ground coriander.Stir everything together and cook for a minute.

Step 4

Now add the jackfruit and stir it into the peppers and onions. Add the black beans and stir those in too. Finally, add about 2 tablespoons of the sauce along with the chopped fresh coriander and stir well.

Step 5

Smear a small amount of the sauce on the bottom of a casserole dish.Divide the jackfruit mixture into 8.Place about 2 tablespoons of the mixture onto a flat tortilla then roll the tortilla and place it in the dish.Repeat until you have used all the mixture.

Step 6

Pour the remaining sauce over the filled tortillas then pour the sour cream over the tortillas and sprinkle the cheese over the top.Cover the dish with foil and bake in the oven at 180°C / 350°F fan oven or 200°c / 390°F conventional oven.Bake for 20 minutes then remove the foil and bake for another 10 minutes.Leave to cool slightly before serving.