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Lunch + Dinner

Vegan Jackfruit Enchilada’s

Jackfruit is the star of the show in these tasty vegan enchilada’s, topped with a cheesy vegan sauce. Perfect for your next meat free Monday.

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Ever since going dairy free I haven’t had an enchilada in years, but one day I decided to finally make them again and they sure hit the spot. Jackfruit is becoming quite a popular meat free substitute.

Crunchy taco’s, spicy tomatoes and of course a creamy (vegan) cheese sauce, sound’s so good right?

These are super easy to make, using very little ingredients which is perfect for those who want a quick and tasty meal!

I’ll admit, they definitely taste A LOT better than they look, it was rather hard to photograph this meal and make it look good. But just look at that cheesy sauce – hard to believe that it is not actually cheese at all.

All about these Vegan Jackfruit Enchilada’s:

This recipe for vegan jackfruit enchilada’s starts off with cooking up the jackfruit to brown it up and combine it with the spices. Easy.

Then it is onto mixing the sauce which is just a few basic ingredients, again easy!

Now we whip up the creamy cheese sauce which is made up of 5 ingredients – how easy and cheesy.

While personally I’m not vegan, I do love creating recipes like this as it shows me and other non vegans just how easy meat free dishes can be! It is fun to be experimental in the kitchen every now and then.

I used taco tortilla’s for this recipe but feel free to use any size or kind that you want, but this recipe made around 7 and they all perfectly fit in my dish.

I also have another jackfruit recipe which you can find here, smoky jackfruit taco’s – YUM!

As always, feel free to follow me on Instagram to see what I’m creating making next.

Vegan Enchilada’s

Course Main Course
Cuisine Mexican
Keyword Dairy Free, Gluten Free, Vegan, vegetarian

Ingredients

  • 6-8 flour taco tortilla's

Jackfruit Mix

  • 200 g shredded jackfruit
  • 1 tsp minced garlic
  • 1 tsp smoked paprika
  • 1/2 brown or red onion
  • 50 g lentils, legumes or beans of choice for protein

Tomato Sauce

  • 100g diced tomatoes
  • 2 tsp chilli sauce or sriracha
  • 1 tsp smoked paprika
  • 1 tsp cumin seeds

Vegan cheese sauce

  • 1 tbsp vegan butter
  • 1 1/2 tsp dijon mustard
  • 1 tbsp flour
  • 1/4 cup almond milk
  • 1-2 tsp nutritional yeast

Instructions

Jackfruit Mix

  • Drizzle a fry pan in oil and heat on low-medium heat.
  • Cook onion's until soft and fragrant and add remaining jackfruit mix ingredients. Combine and cook until fragrant and jackfruit has browned a bit. Leave aside once cooked.

Tomato Sauce

  • Add all tomato sauce ingredients in a pot and mix on low heat. Add to taste to make it hotter. Stir in a few tablespoons of this sauce int your jackfruit mix if you want.

Vegan cheese sauce

  • In a pot on low-medium heat, melt butter and then add remaining ingredients. Stir until it has formed a sauce. It might look a bit thick and lumpy.

Assembling Enchilada's

  • Preheat your oven to 180 degrees.
    Grease an oven proof dish, I used a glass casserole dish. If you're using big tortilla's you might only be able to fit a few in your dish, if you're using smaller tortilla's you'll be able to fit more.
  • Add a few tablespoons of jackfruit mixture to each tortilla in the middle, be careful not to add too much or else it will be overfilled and won't wrap up properly.
  • Roll up your tortilla's and place them in your oven dish. Once finished, pour over the tomato sauce over the top of the tortilla's.
  • Lastly, pour over the vegan cheese sauce and place in the oven to cook for 15-20 minutes or until the tortilla's are crispy and edges are slightly browned.

Slice of Dana

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