One of my all-time favorite meals is chicken enchiladas with green sauce. Jackfruit with its ability to shred perfectly, taking on the texture of a pulled chicken or pork makes for a perfect vegan version of this classic. Included in the stuffing is a can of pinto beans for added protein plus, bell peppers, onions and mushrooms to incorporate extra flavor and texture.
These enchiladas are super easy to make and are extra beneficial for busy folks because you can make them a day ahead and bake 30 min before you want to eat. This also makes 8 servings, so it’s an ideal dish for Sunday meal prep.
Servings: 8 | Difficulty: Easy | Prep time: 25min | Cook time: 30 – 45min
Calories: 333 | Protein: 8g | Fat: 9g | Carbs: 53g | Fiber: 7g
Plus, 138 % of your daily vitamin C (thanks bell peppers!) and 15% of your daily iron needs.
Ingredients
- 1 tbsp extra virgin olive oil
- 1/2 cup red onion (small diced)
- 2 ounces, Cremini mushrooms (diced)
- 1 cup red bell pepper (diced)
- 1 clove, Garlic (minced or micro-planed)
- 1 14oz can Organic Pinto Beans (Low Sodium)
- 1 20oz can Green Jackfruit
- 1 tsp dried oregano
- 1 tsp dried cilantro
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/4 tsp ground cayenne pepper (more if you like it spicy)
- 1 28oz can Green Enchilada Sauce
- 8 8/9″ flour tortillas
- 2oz vegan mozzarella shreds (I used Dayia brand)
- 2oz vegan cheddar shreds
- 2 -3 tbsp Fresh cilantro
Preparation
Begin by dicing up all your veggies. Drain the jackfruit and break it apart into bite-sized pieces.
Place a large skillet over medium heat. When the pan is hot, add the olive oil, followed by the onion, mushrooms and bell peppers. Let those cook for 2 -3 minutes until they begin to soften.
Add the jackfruit and garlic and pinto beans. Don’t drain the pinto beans. That juice will create a nice sauce for your enchilada filling. Sprinkle in the dried spices, then stir and cook until the veggies have softened and everything is evenly distributed.
Turn off the heat, stir in 2-3 tbsp fresh cilantro and set aside. Open the can of enchilada sauce and pour a thin layer on the bottom of your 8×11 baking dish. If eating right away, preheat your oven to 375.
Next begin enchilada assembly! Divide the filling roughly in 1/2 inside the pan, then 1/2 again, so you have 4 portions. Use 1/2 of each of the 4 portions to fill each tortilla. Place the filling on one end of the tortilla and line up in a thin line from side to side. Tuck in the sides as you roll the top of the tortilla over the filling. Continue to tuck and roll and place the seam side down into the backing pan.
When all enchiladas are filled and in the pan, pour the rest of the sauce evenly over the top. Sprinkle the cheese shreds and it’s ready to bake. Cover with tin foil and bake in a 375 oven for 30 – 40 minutes. The sauce and cheese will be bubbling. I like to remove the foil in the last 5 min of cooking and crank up the heat to 450/500 to brown the top a bit. This won’t happen as much with vegan cheese, but it will crisp up some of the exposed tortilla edges.
Remove from the oven and let stand for 10 min before plating. Top with more fresh cilantro, avocado, or a little fresh salsa. YUM YUM!!
Substitutions:
Perhaps you don’t have jackfruit at home. No worries at all (although I highly recommend giving this recipe a go with the jackfruit sometime). Here are some alternatives to try:
- Just use beans. Spice everything up as noted above. You’ll still get plenty of protein and fiber. And use any beans you love/have on hand – black beans, kidney beans, garbanzos, all beans work great.
- Cook up some lentils and add a pinch of the oregano, cumin, and chili to the water/stock when you cook them to continue the flavor profile throughout the dish.
- Swap in another plant-based meat alternative. Any beef-like crumble, chic’n strips, seitan, tempeh, or even crumbled tofu will do the trick
- If you eat it, use an animal. Just make sure it’s cooked completely before you stuff it inside the tortillas. Chicken, pork, shrimp, or anything ground would be great with these flavors.
Namaste,
Aliengyrl
aliengyrl 