Jackfruit Enchiladas

Tortillas with tomato sauce, melted cheese, topped with coriander and chilli

Cheesy Jackfruit Enchiladas with black beans, full of flavour, filling, and easy to make. With minimum fuss involved these vegetarian enchiladas are great for a tasty weeknight dinner.

Course Dinner

Cuisine Fusion, TexMex

Diet Vegetarian

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 477kcal

Author Michelle Alston

Ingredients

FOR THE ENCHILADAS

1 tablespoon 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 teaspoon 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 teaspoon sea salt
¼ teaspoon 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 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chipotle paste optional
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper

Instructions

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.

Notes

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.

Nutrition