June 15, 2021
These Jackfruit Enchiladas will satisfy all your cravings for Mexican food. Warm and spicy stuffed tortillas topped with melted cheese – what more could you want from a meat-free treat?
Swap out the cheese for a plant-based alternative to make them vegan!
- Prep: 15 mins
- Cook: 30 mins
- Serves: 3
1Heat the cooking oil in a large saucepan over a medium to high heat. Add the diced onion, peppers and salt. Fry until softened.
2Now add the garlic puree, Cajun seasoning, smoked paprika, chilli powder and honey. Cook for a further 2 to 3 minutes.
3Once fragrant, add the canned jackfruit, canned tomatoes and vegetable stock pot. Leave to simmer for ten minutes.
4Using two forks, pull the jackfruit apart and into strands, then leave to one side to cool.
5To create the sauce, mix the passata, tomato puree, honey and salt. Pour half of the mixture into a deep roasting tray, making sure to spread the sauce evenly at the bottom of the pan.
6Lay out the tortillas, splitting the jackfruit mix between them. Roll each tortilla up and gently place the rolled tortillas into the roasting tray, on top of the sauce.
7Pour the remaining sauce evenly over the top of the tortillas and sprinkle the mozzarella, cheddar & mixed herbs over the top.
8Roast in a pre-heated oven at 180c fan for 30 - 35 minutes.
100 g Canned Jackfruit
150 g Chopped Tomatoes
150 g Canned Black Beans
150 g Diced White Onion
150 g Diced Red/Green Pepper
1/2 tsp Salt
1 tsp Garlic Puree
1/2 Vegetable Stock Pot
1/2 tsp Cajun Seasoning
1/2 tsp Smoked Paprika
1/3 g Chilli Powder
1/2 tbsp Honey
4 Tortilla Wraps
350 g Passata
50 g Tomato Puree
50 g Extra Mature Cheddar Cheese
70 g Grated Mozzarella