Jackfruit Black Bean Enchiladas with Tomatillo Cilantro Cream Sauce promises to turn any meat lover into a meatless enchiladas lover! Do you ever have that one recipe that is always on repeat in your home? This one is the one for us. We keep at least one can of jack fruit on hand so we can make these. What truly sets these enchiladas apart is the sauce. I would put this sauce on pretty much anything. These are by far my favorite enchiladas.
What is Jack Fruit?
Jackfruit is a versatile fruit that grows in South East Asia. When its ripe it is very sweet, similar to a mango. When it’s unripened, its meaty like texture is great for things like tacos and pulled pork. Normally you can find jackfruit canned in brine in your natural foods isle.
Enchiladas Me!
A classic enchiladas is a corn tortilla around a filling and covered with savory sauce. Originally from Mexico they are one of the most popular dishes besides tacos for Americans.
Tips For Making the Enchiladas
Jackfruit comes most of the time in a brine. I recommend using the canned jackfruit and not the fresh. Make sure you rinse all you jackfruit off. You can pull it apart with your hands or cut it up with a knife.
If you are using corn tortillas to make these enchiladas remember to warm them in the oven on a low temperature before you roll them. This makes the tortillas malleable and easy to roll.
These jackfruit black bean enchiladas are a wonderful meal. And they make the best leftovers. I honestly like them better the next day. This is a dish that goes great with spanish rice or a roasted corn pepper salad.
Jackfruit Black Bean Enchiladas with Tomatillo Cilantro Cream Sauce
Equipment
- Blender
- Aluminum Foil
- 9×13 Baking Pan with lip
Ingredients
- 20 Oz Canned Young Green Jackfruit Drained, Rinsed and Shredded
- 1 16 Oz Can of Black Beans Drained and rinsed.
- 1/2 Yellow Onion Sliced
- 2 Tbsp Oil
- 1 Tsp Coriander
- 1 Tsp Cumin
- 1.2 Tsp Cayenne Pepper Only if you like things spicy.
- 1/2 Tsp Salt
- 8 Corn tortillas
- 1 Cup Sour Cream I used Tofutti Better then Sour Cream DF sub.
- 1 Cup Tomatillo Salsa I used Frontera
- 1 Cup Cilantro Washed
- 2 Cups Mozzarella Cheese I used Daiya DF sub.
Instructions
- Preheat the oven to 400 degrees.
- Create your sauce by adding sour cream, salsa and cilantro to a blender. Blend until smooth and set aside.
- Next take your jackfruit, strain and rinse well.
- Start shredding it into a bowl with your hands. It should pull apart easily. It will look similar to pulled chicken.
- Slice your onion and strain and rinse your beans.
- On medium high heat set a large saute pan down and add you oil.
- While your oil is warming, take your corn tortillas out and wrap them in aluminium foil and place in your oven for 5 minutes. This will make them pliable to roll.
- Add your onions and jackfruit to your oil. Saute for 5 minutes or until onions turn translucent and the jackfuit starts to brown.
- Add in beans and seasonings. Mix well.
- Fold in 1/2 cup salsa mixture and 1/2 cup of your cheese. Remove from the heat.
- Take out your tortiilas if you haven't done so already.
- Using a 9×13 rimmed baking pan. Take a 1/4 cup of the sauce and evenly distribute it on the bottom of the pan.
- Taking a tortilla fill it with jackfruit mixture. Roll it up and place it in the pan. You want to put the open end face down to keep them from unrolling.
- You should be able to fit 6 enchiladas horizontally and 2 at the end vertically.
- Once they are in the pan pour the remaining sauce on it and add the rest of the cheese.
- Bake uncovered for 22 minutes or until the cheese is melted and bubbly.
- Remove and let rest for 5 minutes.
- Enjoy!