Jackfruit Enchiladas

Seasoned jackfruit and sauteed vegetables are rolled in tortillas and topped with a tasty chile pepper sauce in this vegan enchilada dish.

• Preparation Time: 40 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 40 mins
• Calories: 414 Calories

Ingredients

• salt to taste
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 2 cups vegetable broth
• 12 (6 inch) corn tortillas
• 1 large white onion, chopped
• 1 large portobello mushroom, chopped
• 1 tablespoon peanut oil
• 1 teaspoon ground paprika
• 1 medium red bell pepper, chopped
• 1 medium Roma tomato
• 1 medium morita chile pepper
• 1 pasilla chile pepper
• 2 tablespoons peanut oil, or more as needed
• 2 (14 ounce) cans jackfruit, drained
• 1 teaspoon pollo asada seasoning
• 0.5 teaspoon garlic powder
• 0.5 teaspoon seafood seasoning (such as Old Bay®)
• 0.25 teaspoon liquid smoke flavoring
• 0.5 teaspoon cider vinegar
• 0.5 small white onion, chopped
• 0.5 teaspoon sazon seasoning (such as Goya®)
• 6 de arbol chile peppers
• 5 guajillo chile peppers
• 0.5 teaspoon vegetable base
• 0.5 teaspoon tamari
• 0.5 cup shredded vegan cheese, or to taste

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Roast Roma tomato over a gas burner. Core tomato and cut into 8 pieces; set aside.

Step 3

Remove stems and seeds from all chile peppers. Mince peppers and place in a large skillet over medium heat. Cook until warmed, 2 to 3 minutes. Add vegetable broth, reduce heat to low, and cook for 30 minutes.

Step 4

Use a slotted spoon to transfer peppers to a blender. Add fire-roasted tomato, onion, garlic, vegetable base, cider vinegar, salt, and a small amount of broth to the blender. Pulse, adding more broth as necessary, to desired consistency. Reserve remaining broth for the filling.

Step 5

Heat 1 teaspoon peanut oil in a skillet over medium heat. Add sauce and simmer for 10 minutes.

Step 6

Meanwhile, heat 1 tablespoon oil for filling in a skillet over medium heat. Add onion and bell pepper and cook until soft, about 5 minutes. Remove to a bowl. Add mushroom to the skillet, adding more oil if necessary; cook and stir until juicy and tender, about 5 minutes. Add tamari and liquid smoke, then remove and add to the onion mixture.

Step 7

Add more oil to the skillet. Add jackfruit, pollo asada seasoning, paprika, cumin, sazon seasoning, seafood seasoning, garlic powder, and salt. Cook and stir, shredding the jackfruit as it cooks, until golden brown, 5 to 8 minutes. Add onion mixture along with some reserved broth. Reduce heat to low, cover, and steam for 10 minutes.

Step 8

Meanwhile, brush tortillas with more peanut oil and fry in a skillet.

Step 9

Stuff each tortilla with filling and roll up. Place in a 9x13-inch casserole dish. Top with some sauce, reserving some for serving. Sprinkle with vegan cheese.

Step 10

Bake in the preheated oven for 15 minutes. Turn on the broiler and broil until cheese is melted, about 3 minutes. Top with remaining sauce.