Go Back
Print

Vegano Verde Jackfruit Enchiladas

Young jackfruit is the perfect ingredient for delicious, vegan enchiladas! Here I include instructions for verde enchiladas, seasoned two different ways to appease two separate cravings.
Course Main Course
Cuisine Mexican
Total Time 1 hour
Servings 6 - 8 Enchiladas
Author Tiffani Wells

Ingredients

  • 1 17 oz can young/green jackfruit, in WATER — drained, rinsed, and seeds removed (jackfruit in brine or syrup will not work for this recipe)
  • 6 - 8 gluten-free tortillas, corn or flour or tortillas of choice
  • 14 oz verde (green) enchilada sauce
  • 1/2 batch Fresh Almond Mozzarella or store-bought vegan mozzarella of choice
  • 1/2 yellow onion, diced
  • 1/2 cup, heaping fresh cilantro leaves
  • 1 cup black beans, cooked
  • 1 Tbsp *non-soy vegan cream cheese (optional)

For chick'n style...

  • 1 cube Edward & Sons Not-Chick'n Cubes bullion or other brand of dry chicken-flavored vegetable bullion for 2 cups broth (without the water)
  • 1/4 - 1/2 cup water

For krab style...

  • 1/2 tsp kelp powder
  • 1/8 tsp Old Bay Seasoning
  • 1/4 - 1/2 cup vegetable broth

Instructions

  • Take the jackfruit and cut off the hard, triangular chunk from the bottom of each piece. Discard the removed chunks. Roughly chop the saved jackfruit and add it to a medium-sized bowl.
  • Take either the bullion or krab seasonings and add it to the bowl with the jackfruit. Stir the seasonings into the jackfruit pieces until they're well coated. If using bullion, you may need to smash it up with a fork, or sometimes I use my fingers.
  • Add the onion to a skillet heated to medium heat with a small amount of the water or broth. Sauté onion until it becomes translucent, then add the jackfruit to the skillet, along with the cream cheese (if using) and 1/4 cups more of water or broth. Let simmer for about 15 minutes, or until liquid is absorbed. Set aside.
  • Preheat oven to 350°F.
  • Lightly oil a 9" x 13" baking dish and spread the bottom of the dish with a small amount of the enchilada sauce. Heat a small skillet, coated with oil, to med-high heat. Once the oil is hot, add a tortilla and cook for about 30 seconds to 1 minute on each side, until tortilla is soft. Add tortilla to the baking dish. Add a spoonful of the sauce to the middle of the tortilla. Then add some jackfruit, black beans, vegan mozzarella, cilantro, and another spoonful of sauce. Roll the tortilla and secure with a toothpick. Continue with more tortillas until jackfruit is gone. 
  • Top the rolled enchiladas with the remaining sauce. Use a brush to spread it around evenly. Next, drizzle (or spread) any remaining mozzarella (if using store-bought just sprinkle on a handful). Next, if desired, you can sprinkle with any remaining cilantro (or you can instead do this after they have cooked). Cover the baking dish with aluminum foil and place in the oven. Bake for 25 minutes, or until sauce on the bottom is bubbly.
  • Remove foil, bake for an additional 5 minutes. 

Notes

*From my experince, soy-based cream cheeses do not melt well. This is why I suggest one which is not soy-based. I use Daiya, which gives these enchiladas a nice flavor along with a little creaminess to the filling.