jackfruit enchiladas

Jackfruit Enchiladas

olive oil

onion

garlic

green chiles

15- oz can of black beans (rinsed and drained)

flour tortillas

enchilada sauce

Pre-heat the oven to 350 degrees F and spray a large casserole dish with cooking spray.

Prepare your jackfruit but first cutting off the core. It's the harder part of the pieces and you want to cut all of it off and discard. See my video for reference. Then take the remaining part and shred it with your fingers or forks. Set aside.

Heat the olive oil in a large skillet over medium heat. Once hot, add in the onion and cook for 4 minutes. Add in the garlic and saute 2 additional minutes.

Stir in the shredded jackfruit and green chiles and season with salt and pepper to taste. Cook for 5 additional minute, stirring often. Remove pan from heat and set aside.

To assemble the enchiladas, spread 2 tablespoons of enchilada sauce over the half of the tortilla and then top with 2 tablespoons of black beans and ~1/3 cup of the jackfruit mixture. I like to keep all of the filling to 1/2 of the tortilla to make rolling easier. Gently tuck the ingredients in as you roll the tortilla over the fillings. Place in the prepared pan.

Top the enchiladas with the remaining sauce and spread it out evenly over the top of the enchiladas. If using, add on the cheese. Bake for 20-25 minutes until the tortillas are just beginning to brown around the edges.

Top with your favorite toppings and ENJOY!

Brita , this was delicious! This was my first time having Jackfruit and I was quite impressed as was the family . I was tickled even my picky eater was bragging on this recipe. I’m going to have to try another of your Jackfruit recipes after enjoying this one . Wanted to let you know how much we enjoyed it . 

These Jackfruit Enchiladas are made with beer braised jackfruit that is cooked with green chilies, beer and spices. Then bake with your favorite salsa verde and top with vegan cheese, vegan sour cream, cilantro and more corn!

Beer Braised Jackfruit Enchiladas

avocado oil (I used avocado)

garlic (minced)

(14 ounce) cans jackfruit in brine (drained and rinsed)

(12 ounce) beer (I used an IPA)

green chilies

corn (frozen)

lime (juiced)

chipotle peppers in adobo sauce with tomato (adjust to your spice preference)

maple syrup

chili powder

paprika

sea salt and black pepper (to taste)

corn tortillas

salsa verde

vegan mozzarella

cilantro (for serving)

cashew sour cream (for serving)

lime wedges (for serving)

Turn on sauté function and heat 2 tablespoons avocado oil.

Sauté diced onion and minced garlic frequently until fragrant, about 5 minutes.

Add in the rinsed and drained jackfruit and remaining meat filling ingredients (no need to chop jackfruit - it will break down as it cooks). Stir well and allow to sauté for an additional 10 minutes.

After 10 minutes, stir well to make sure nothing has stuck to bottom of pot, add Instant Pot lid, turn pressure cook on high pressure for 6 minutes. Make sure valve is set to seal.

After 6 minutes, release remaining pressure by switching valve to vent. I usually put a tea towel over the vent to prevent any splatter.

Remove lid, give it a good stir and then put the Instant Pot back on the sauté function for 15-20 minutes or until the extra liquid has cooked off and you are left with a thick, saucy mixture.

At this point, break up any of the larger pieces of jackfruit with your spatula until you have a nice uniform texture.  See photos for reference.

Preheat the oven to 400 degrees, Fahrenheit.

Warm your tortillas by wrapping your corn tortillas in a damp paper towel and microwaving for 30 seconds to 1 minute. 

Then, in a 9x13 baking dish or 12&quot; oven safe round dish, add 1 cup of the salsa verde.

Next, assemble your enchiladas. Spoon about 1/4-1/3 cup of the jackfruit filling into each corn tortilla, roll it and then place seam side down in baking dish. Repeat process until all tortillas are used. If you have additional filling, you can tuck it into the sides of the enchiladas or just add to bottom of baking dish.

Pour remaining cup of salsa verde overtop enchiladas in baking dish and add vegan mozzarella cheese (see notes for how I like to melt vegan cheese!).Bake for 10-12 minutes or until tortillas are nice and crisp on edges.

Serve with cilantro, lime wedges, and a dollop of vegan cashew sour cream or vegan yogurt.

Instant Pot Instructions

In a 4 qt pot with a lid over medium heat, heat 2 tablespoons avocado oil. Sauté diced onion and minced garlic frequently until fragrant, about 5 minutes.

After 10 minutes, stir well, add lid, lower heat slightly and allow to simmer for 20-25 minutes.

 After 20-25 minutes remove lid, give it a good stir, and then allow to simmer without lid for an additional 15-20 minutes, or until the extra liquid has cooked off and you are left with a thick, saucy mixture. At this point, break up any of the larger pieces of jackfruit with your spatula until you have a nice uniform texture. See photos for reference.

Then, in a 9x13 baking dish or 12&quot; oven safe round dish, add 1 cup of the salsa verde. Next, assemble your enchiladas. Spoon about 1/4-1/3 cup of the jackfruit filling into each corn tortilla, roll it and then place seam side down in baking dish. Repeat process until all tortillas are used. If you have additional filling, you can tuck it into the sides of the enchiladas or just add to bottom of baking dish.

Stovetop Instructions

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