These Jackfruit Enchiladas with black beans are full of flavour, filling, and easy to make. With minimum fuss involved these vegetarian enchiladas are great for a tasty weeknight dinner.
I always have a can of jackfruit in my cupboard! Just in case I need to whip up something tasty and filling in a hurry! These jackfruit enchiladas, my jackfruit curry and my jackfruit fajitas are my go-to jackfruit recipes!
The jackfruit is drained and rinsed then cooked with onions, peppers and plenty of spices. That mixture is then rolled up in flour tortillas, topped with an easy enchilada sauce, plenty of cheese and sour cream. The enchiladas are then baked until the cheese is melted. There are never any leftovers when I make this, it's that good!
⭐️Why You'll Love This Recipe
- It's so tasty the whole family will love it! Made with the perfect blend of herbs and spices, these enchiladas are bursting with flavour!
- It's easy to make! No cooking is needed for the quick enchilada sauce, just stir the spices and garlic into the passata and you're done!
- A very filling dinner - jackfruit is high in fibre which means that you will feel nice and full after eating these!
- Jackfruit - I use tinned young jackfruit for these enchiladas. Look for young jackfruit in water. You can find it in most large supermarkets or health food stores.
- Black Beans - canned cooked black beans are perfect for this but you can also use dried beans, you will need to prepare them first.
- Vegetables - I use a couple of bell peppers (capsicums) and one brown onion.
- Herbs and Spices -you will need dried oregano, dried coriander (cilantro), ground cumin, ground coriander and fresh coriander (cilantro)
- Tortillas - I use flour tortillas for these as I find them easier to fold. You can use corn if you prefer. My tortillas measured in at 8"/ 21cm
- Passata - I use bottled passata for the enchilada sauce. You can find it near the canned tomatoes in most stores. If you are in the US or Canada and can't find passata then tomato puree is your best bet.
- Cheese and sour cream - The sour cream is optional but recommended, it makes for a creamier finish. I use mature (sharp) cheddar, full fat.
- Chipotle Paste - This adds a lovely smokiness to the enchiladas. You can find this paste in most large supermarkets. It's usually sold in small jars and is excellent for giving a lift to fajitas, tacos or even soup!
🔎Ingredient Spotlight - What Is Jackfruit?
Jackfruit grows in tropical areas of Southeast Asia, Brazil, and Africa. Its consistency is similar to chicken or pork, which has led to its popularity as a meat substitute. Young jackfruit has a fairly neutral taste so it takes on the flavour of whatever sauce or seasoning you pair it with. That is why most savoury recipes call for young jackfruit, usually canned in water. You'll find canned jackfruit in most of the larger supermarkets or in health food stores. You will also find it online.
🥣How To Make Jackfruit Enchiladas
1. Start by cooking the onion until it's almost soft, add the peppers and cook for a few minutes then add the herbs and spices. Stir in the jackfruit and cook for a few minutes.
2. Make the enchilada sauce by adding the spices and garlic to the passata and mix well.
3. Add about 2 tablespoons of the sauce to the jackfruit mixture along with the chopped fresh coriander, mix well.
4. Divide the mixture into 8. Add a little of the sauce to the bottom of the casserole dish. Place an 8th of the mixture on a flat tortilla, roll the tortilla and place into the casserole dish. Repeat until you have used all the tortillas and mixture. Pour the remaining sauce over the tortillas. Add the sour cream over the tortillas then add the grated chees. Cover the dish in foil then bake in the oven for 20 minutes, remove the foil and bake for a further 10 minutes. Leave to cool slightly before serving.
- Make Sure You Use Young Jackfruit - Make sure the jackfruit you buy is young jackfruit canned in water, this is very important! Young jackfruit has a neutral taste. Jackfruit canned in syrup is very sweet and not suitable for this recipe.
- Don't overcook jackfruit - Jackfruit can turn a bit mushy when overcooked and you don't want that, so be careful not to cook it for more than it needs.
- Heat - These enchiladas are mild enough for the whole family to enjoy, you can increase the heat if you like. I add chopped pickled jalapeños to mine as I like more heat. You could also increase the amount of chipotle paste or add some raw jalapeños to the mixture when you add the peppers and garlic.
- Make it vegan - it is incredibly easy to make this dish vegan. Just ditch the sour cream and swap the cheddar for your favourite vegan cheese.
- Add more veggies - this is a very versatile recipe. You can easily add more veggies if you like! Spinach works really well in this as do mushrooms.
- Swap the beans - if you're a fan of refried beans then you can easily swap the black beans for refried beans. Just add it when you add the peppers, it should loosen up when it heats up.
📌Making Ahead, Freezing and Reheating
- To Make Ahead - Make the enchiladas according to the recipe and don't bake them in the oven. Cover enchiladas tightly with plastic wrap. Refrigerate for up to 24 hours. To bake, remove the plastic wrap, cover and bake for 30 minutes.
- To Freeze - Wrap the casserole dish tightly with plastic wrap and then tin foil. Freeze for up to 3 months. Defrost in the fridge overnight then bake as per the recipe.
- Reheating - If you do have any leftovers they can easily be reheated in the microwave or oven. Just make sure they are piping hot before serving.
🍽How To Serve Them
We love these on their own, however, a good dollop of guacamole always goes down a treat on top or on the side! And if you want to make this dish go further then serve my taco salad as a side dish to the enchiladas.
We love Mexican and Tex Mex food and have something Tex Mex-inspired on a weekly basis, whether it's Mushroom Tacos, Vegetable Fajitas or one of my favourites Enchilada Casserole. Another family favourite is my Fajita Pasta Bake, this always goes down a treat!
FOR THE ENCHILADAS
- 1 tbsp olive oil
- 1 medium brown onion peeled then thinly sliced
- 2 medium bell peppers, 1 red and 1 orange or green sliced into thin strips, pith and seeds removed t
- 1 x 400g (14oz) can of young jackfruit drained and rinsed under a cold tap, remove any seeds the break up any big pieces.
- 1 x 400g (15oz) can of black beans
- 2 cloves of garlic finely minced or put through a garlic press
- 1 heaped tsp dried oregano
- 1 heaped tso dried coriander leaf
- 1 heaped tsp ground cumin
- 1 heaped tsp ground coriander
- 1 small handful of fresh coriander (cilantro)
- 8 regular flour tortillas My tortillas measured in at 8"/ 21cm
- 85 g (heaped ⅔ cup) mature cheddar cheese grated
- 150 ml (½cup) sour cream optional
- ¼ tsp sea salt
- ¼ tsp freshly ground black pepper
FOR THE ENCHILADA SAUCE
- 500 ml (just over 2 cups) passata
- 1 clove of garlic finely minced or put through a garlic press
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chipotle paste optional
- ¼ tsp sea salt
- ¼ tsp freshly ground black pepper
- Heat a tablespoon of olive oil in a large saute pan.Add the onion and a small pinch of salt and cook over medium heat until almost soft, around 15 minutes. Stir often to avoid burning.Add the peppers and cook for another few minutes.
- While the onions and peppers are cooking make the sauce.Pour the passata into a jug. Add 1 teaspoon of ground cumin and 1 teaspoon of ground coriander, 1 clove of minced garlic, a pinch of sea salt and a pinch of freshly ground black pepper.Stir well then set aside until you are ready to use it.
- Once the onions and peppers are softened add the minced garlic and stir it into the peppers and onions.Next, add the spices and herbs.You will need 1 heaped teaspoon each of dried coriander, dried oregano, ground cumin and ground coriander.Stir everything together and cook for a minute.
- Now add the jackfruit and stir it into the peppers and onions. Add the black beans and stir those in too. Finally, add about 2 tablespoons of the sauce along with the chopped fresh coriander and stir well.
- Smear a small amount of the sauce on the bottom of a casserole dish.Divide the jackfruit mixture into 8.Place about 2 tablespoons of the mixture onto a flat tortilla then roll the tortilla and place it in the dish.Repeat until you have used all the mixture.
- Pour the remaining sauce over the filled tortillas then pour the sour cream over the tortillas and sprinkle the cheese over the top.Cover the dish with foil and bake in the oven at 180°C / 350°F fan oven or 200°c / 390°F conventional oven.Bake for 20 minutes then remove the foil and bake for another 10 minutes.Leave to cool slightly before serving.
- Jackfruit - make sure you buy young jackfruit in water.
- Passata - passata is pureed plain tomatoes that are not seasoned. Unlike crushed tomatoes, it is thick and smooth, like a thick tomato soup. It can be purchased in a bottle or container in the pasta aisle of major supermarkets. If you're in the US and can't find passata a good substitute is US canned tomato sauce such as Hunts.
- Black Beans - You can find these in the Mexican or canned beans aisle in most of the larger supermarkets. If you can't find them then you can use red kidney beans instead.
- Tortillas - you can use flour or corn tortillas, my tortillas measured 8"/ 21cm.
- Casserole Dish - my casserole dish measured 30cm/12 inches long, 20cm/8 inches wide adn had a depth of 6.5cm/2.5 inches.
- Nutritional Information - is approximate and is calculated using an online nutritional calculator.
- Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients using a digital scale if possible, for best results.