Jackfruit Enchiladas

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

Cooking Oil

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

Mixed Herbs