Jackfruit Black Bean Enchiladas with Tomatillo Cilantro Cream Sauce
Try these smokey, jackfruit, black bean enchiladas with a creamy tomatillo cilantro sauce. These are so good! It's hard to believe they're plant based!
Equipment
- Blender
- Aluminum Foil
- 9x13 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 9x13 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!
Notes
For the vegan and dairy version you would just need to sub out the mozzarella and sour cream for substitutes. This is how I eat it and it's still awesome! As seen in picture.