Jackfruit Enchiladas
These vegan jackfruit enchiladas are the perfect plant based dinner that will remind you of all the classic flavors you know and love. This recipe is loaded with plant based ingredients and a homemade spice mix that everyone is sure to love. This recipe is: vegan, gluten-free, oil-free, refined sugar-free, and whole foods plant based!
Ingredients
The enchilada filling:
- 1 14 oz can young jackfruit
- ½ cup textured vegetable protein TVP
- 1 15.5oz can kidney beans
- 1 cup dried brown rice
- 1 onion
- 1 14.5oz can diced tomatoes
- 1 bell pepper
- 5 cloves garlic
- 1 tablespoon chili powder
- 2 teaspoon cumin
- 1 tablespoon nutritional yeast
The enchilada sauce:
- 1 teaspoon garlic powder
- 1 ½ teaspoon onion powder
- ½ teaspoon oregano
- ½ tablespoon nutritional yeast
- ½ tsp cumin
- 1 6oz can tomato paste
- 2 tablespoon chili powder
- 1 cup vegetable broth
- 3 tablespoon oat flour
Option toppings:
- avocado
- cilantro
- vegan yogurt
Instructions
- Preheat your oven to 375.
- Cook your rice according to package instructions.
- Make the enchilada sauce by simply whisking all ingredients together.
- Dice your onion, garlic, and pepper, and add them to a pan and sauté. Once cooked, add the tomatoes, jackfruit, TVP, cooked rice and spices. Mix until evenly combined. Cook for about 5 more minutes.
- Fill the tortillas with the enchilada filling and wrap up. Add to a baking dish and cover in enchilada sauce. Place in the oven and bake for 20-25 minutes. Remove and top with additional ingredients of your choice; serve and enjoy!
Notes
Whenever I am cooking with anything canned in salt, such as jackfruit I like to "de-salt" it by adding the strained and rinse jackfruit to a bowl of water and heating it. I then rinse it again. You now have a low-sodium food!
Tried this recipe?Let us know how it was!