Dive into a world of bold flavors with our Vegan Enchiladas Smoky Jackfruit recipe! This delightful dish takes traditional Mexican cuisine to a whole new level, proving that plant-based meals can be both hearty and satisfying. Imagine tender jackfruit, seasoned to perfection, wrapped in warm corn tortillas and smothered in rich enchilada sauce—it's a feast for the senses! Whether you're a seasoned vegan or simply looking to spice up your dinner routine, these enchiladas are sure to impress. Don't miss out on the chance to create a dish that’s not only delicious but also a crowd-pleaser. Read on to discover how to whip up this scrumptious recipe in no time!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 can jackfruit in brine, drained and shredded
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- 8 corn tortillas
- 1 cup enchilada sauce
- Fresh cilantro for garnish
Instructions
- Drain the jackfruit and pat dry with paper towels. Using your hands or a fork, shred the jackfruit into small, meat-like pieces, removing any tough core sections.
- Heat a large skillet over medium heat. Add a splash of oil and sauté the diced onion until translucent and slightly golden, about 3-4 minutes.
- Add minced garlic to the skillet and cook for an additional 30 seconds until fragrant, being careful not to burn the garlic.
- Incorporate the shredded jackfruit into the skillet, stirring to combine with the onions and garlic. Sprinkle smoked paprika and cumin over the mixture, ensuring the jackfruit is evenly coated with the spices.
- Cook the jackfruit mixture for 5-7 minutes, stirring occasionally, until it begins to brown and develop a slightly crispy texture. Season with salt and pepper to taste.
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Warm the corn tortillas briefly in the microwave or on a skillet to make them more pliable and prevent cracking.
- Fill each tortilla with the smoky jackfruit mixture, rolling tightly and placing seam-side down in the prepared baking dish.
- Pour enchilada sauce evenly over the rolled tortillas, ensuring they are completely covered.
- Bake in the preheated oven for 20-25 minutes, until the sauce is bubbling and the edges of the tortillas are slightly crisp.
- Remove from the oven and let rest for 5 minutes. Garnish with fresh chopped cilantro before serving.
Tips
- Perfectly Shredded Jackfruit: When shredding the jackfruit, aim for a texture similar to pulled pork. If you find any tough core pieces, simply discard them for a more enjoyable bite.
- Sautéing for Flavor: Take your time when sautéing the onions and garlic. The caramelization adds depth to the flavor of your filling, enhancing the overall taste of your enchiladas.
- Spice it Up: Feel free to adjust the spices to your liking! If you enjoy a bit of heat, consider adding a pinch of cayenne pepper or some chopped jalapeños to the jackfruit mixture.
- Tortilla Tips: Warming the tortillas is essential to prevent them from cracking. You can also wrap them in a damp paper towel and microwave for about 30 seconds for added moisture.
- Don’t Skimp on Sauce: Make sure to cover the rolled tortillas generously with enchilada sauce to keep them moist during baking and to enhance the flavor.
- Let it Rest: After baking, allowing the enchiladas to rest for a few minutes helps the flavors meld together and makes them easier to serve.
- Garnish for Freshness: A sprinkle of fresh cilantro not only adds a pop of color but also a burst of freshness that elevates the dish.Enjoy your cooking adventure with these Vegan Enchiladas Smoky Jackfruit—your taste buds will thank you!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 8g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 0mg
