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Jackfruit Enchiladas
Jackfruit Enchiladas
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Prep Time:
40 minutes
Cook Time:
60 minutes
Total Time:
100 minutes
Spiced jackfruit and veggies rolled in tortillas, topped with flavorful chile pepper sauce for a delicious vegan enchilada.
Ingredients:
  • 1 medium Roma tomato
  • 6 de arbol chile peppers
  • 5 guajillo chile peppers
  • 1 medium morita chile pepper
  • 1 pasilla chile pepper
  • 2 cups vegetable broth
  • 0.5 small white onion, chopped
  • 1 clove garlic, minced
  • 0.5 teaspoon vegetable base
  • 0.5 teaspoon cider vinegar
  • salt to taste
  • 1 tablespoon peanut oil
  • 2 tablespoons peanut oil, or more as needed
  • 1 large white onion, chopped
  • 1 medium red bell pepper, chopped
  • 1 large portobello mushroom, chopped
  • 0.5 teaspoon tamari
  • 0.25 teaspoon liquid smoke flavoring
  • 2 (14 ounce) cans jackfruit, drained
  • 1 teaspoon pollo asada seasoning
  • 1 teaspoon ground paprika
  • 1 teaspoon ground cumin
  • 0.5 teaspoon sazon seasoning (such as Goya®)
  • 0.5 teaspoon seafood seasoning (such as Old Bay®)
  • 0.5 teaspoon garlic powder
  • 12 (6 inch) corn tortillas
  • 0.5 cup shredded vegan cheese, or to taste
Instructions:
  • Char Roma tomatoes over an open flame until roasted. Remove core, then slice into 8 pieces; set aside.
  • Prep chile peppers by removing stems and seeds, then mince and sauté in a large skillet over medium heat. Warm for 2 to 3 minutes. Stir in vegetable broth, lower heat, and simmer for 30 minutes.
  • Transfer the peppers using a slotted spoon to a blender. Add fire-roasted tomato, onion, garlic, vegetable base, cider vinegar, salt, and a small amount of broth to the blender. Pulse while gradually adding more broth until reaching desired consistency. Keep the remaining broth for the filling.
  • In a skillet over medium heat, warm up 1 teaspoon of fragrant peanut oil. Add the sauce and let it simmer gently for 10 minutes to develop deep flavors.
  • Heat 1 tablespoon of oil in a skillet over medium heat. Saute onion and bell pepper until soft, about 5 minutes. Transfer to a bowl. In the same skillet, saute mushrooms until juicy and tender, about 5 minutes, adding more oil if needed. Stir in tamari and liquid smoke, then combine with the onion mixture.
  • Drizzle extra oil in the skillet then combine jackfruit, pollo asada seasoning, paprika, cumin, sazon seasoning, seafood seasoning, garlic powder, and salt. Sauté and stir, breaking apart the jackfruit as it browns, for 5 to 8 minutes. Mix in the onion mixture and a bit of reserved broth. Lower heat, cover, and gently steam for 10 minutes.
  • Preheat your oven to 350°F (175°C).
  • Brush tortillas with additional peanut oil and pan-fry until golden brown.
  • Fill each tortilla generously with the flavorful filling and roll them up snugly. Nestle the rolled tortillas in a 9x13-inch casserole dish. Cover them with a layer of sauce, saving some for later. Finish by generously sprinkling with vegan cheese.
  • Bake in a hot oven for 15 minutes, then broil until cheese is melted, approximately 3 minutes. Garnish with the rest of the sauce.

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