Name: Vegan Jackfruit Enchiladas Recipe
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 6
Cuisine: US
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; salt to taste; 12 (6 inch) corn tortillas; 0.5 cup shredded vegan cheese, or to taste

Embark on a culinary journey with these vibrant Jackfruit Enchiladas, a delightful vegan twist on a classic Mexican favorite. Tender jackfruit, infused with smoky spices, is nestled in warm corn tortillas, blanketed in a rich, homemade chili sauce, and finished with a generous sprinkle of vegan cheese. A true celebration of flavor and texture!

Follow The Directions

01

Step

Char the Roma tomato directly over a gas burner until the skin is blackened. Core and quarter; set aside. (5 minutes)

02

Step

Remove stems and seeds from all chile peppers. Mince and toast in a large skillet over medium heat until fragrant. (2-3 minutes). Add vegetable broth, reduce heat to low, and simmer gently for 30 minutes to rehydrate the peppers.

03

Step

Transfer the softened peppers to a blender using a slotted spoon. Add the fire-roasted tomato, onion, garlic, vegetable base, cider vinegar, salt, and a small amount of the simmering broth. Blend until smooth, adding more broth as needed to achieve your desired consistency. Reserve the remaining broth for the filling.

04

Step

Heat 1 teaspoon of peanut oil in a skillet over medium heat. Pour in the blended sauce and simmer gently for 10 minutes, allowing the flavors to meld and deepen.

05

Step

Meanwhile, prepare the filling. Heat 1 tablespoon of peanut oil in a separate skillet over medium heat. Add the chopped onion and bell pepper and sauté until softened. (5 minutes). Transfer to a bowl. Add the chopped portobello mushroom to the skillet, adding more oil if necessary, and cook until tender and slightly browned (5 minutes). Stir in the tamari and liquid smoke, then add to the onion and pepper mixture.

06

Step

Add more oil to the skillet. Introduce the drained jackfruit, pollo asada seasoning, paprika, cumin, sazon seasoning, seafood seasoning, garlic powder, and salt. Cook and stir, shredding the jackfruit with a spoon as it cooks, until it turns a beautiful golden brown (5-8 minutes). Return the onion and pepper mixture to the skillet, along with some of the reserved broth from the sauce preparation. Reduce heat to low, cover, and steam for 10 minutes to allow the flavors to meld and the jackfruit to soften.

07

Step

Preheat your oven to 350 degrees F (175 degrees C).

08

Step

Lightly brush each corn tortilla with peanut oil and quickly fry in a skillet until softened and pliable. (2 minutes)

09

Step

Fill each tortilla with the flavorful jackfruit mixture and roll it up tightly. Arrange the enchiladas seam-side down in a 9x13-inch casserole dish. Top with a generous amount of the prepared chili sauce, reserving some for serving. Sprinkle with vegan cheese.

10

Step

Bake in the preheated oven for 15 minutes. Then, switch on the broiler and broil until the vegan cheese is melted and bubbly, approximately 3 minutes. Serve immediately, drizzled with the remaining sauce.