Ingredients
2 tablespoons olive oil |
1/2 onion, diced |
2 cloves garlic, minced |
1/2 green bell pepper, chopped |
1 teaspoon cumin |
1 teaspoon smoked paprika |
1 teaspoon chili powder |
1 10.6-ounce package Upton’s Naturals Original Jackfruit |
1 cup vegan cheddar cheese, divided |
Juice of 1/2 lime Hot sauce, if desired |
Salt and pepper, to taste |
8-12 small corn flour tortillas, warmed |
1 1/2-2 cups enchilada sauce, store bought or homemade, divided |
Fresh cilantro and vegan sour cream for serving |
Method
1. Heat up the olive oil in a large skillet or saucepan over medium heat. Add the onion and garlic and saute for 3 minutes. Add the bell pepper, cumin, smoked paprika, and chili powder and stir to coat. Add the jackfruit and cook for 5 minutes until the vegetables and jackfruit are tender and flavorful. Remove from heat and stir in 1/3-1/2 cup vegan cheddar cheese, lime juice, hot sauce (if using), and salt and pepper, to taste. Set aside the jackfruit mixture. Reserve the remaining cheese.
2. Coat the bottom of a 9x13-inch baking dish with enchilada sauce, approximately 1/2-3/4 cup. To assemble the enchiladas, fill a tortilla with 2-3 tablespoons of the jackfruit mixture, then roll it up and place seam side down in the prepared baking dish. Repeat until all the tortillas and/or jackfruit are gone, or the baking dish is full. If you’re using corn tortillas and having trouble with them cracking or ripping, make sure they stay warm so they are more flexible.
3. Pour the remaining enchilada sauce on top, then sprinkle with the remaining vegan cheese. Bake for 15-20 minutes or until the sauce is bubbly, the cheese is melted, and the tortillas are golden. Serve garnished with fresh cilantro and vegan sour cream, if desired.
