We’ve been on a fairly meatless kick lately. Mostly because plant-based proteins are more easily accessible (we always have a stock of canned chickpeas, black beans, mushrooms, plus tons of frozen veggies), but we’ve also found we’re less lethargic and generally feel healthier on meatless meal nights.
It’s also fun finding new recipes and cooking with ingredients I never have before. Like jackfruit. This magical fruit can replace pork or chicken in so many recipes. We find it in the canned veggies section of the grocery store. The first time I cooked it, I made barbecue sandwiches which turned out pretty good, though I’ll admit, the texture was a little too soft for my preference (kind of like an especially fatty portion of pulled pork).
This week, my husband had the idea to try jackfruit enchiladas. I’d already found a recipe for jackfruit “crab” cakes (which I do still want to try) but enchiladas are one of my favorite dishes ever, so obviously that’s what we made.
The recipe I based my enchiladas on came from Well Vegan, but since we aren’t actually vegan, I included a few heaping handfuls of real cheese and topped those babies off with a dollop of sour cream. We also used what we had on hand rather than running to the store for specific ingredients, but it still turned out really well.
This meal is pretty fantastic for any time you’re trying to incorporate a meatless dinner into your routine. It’s easy and delicious, and reheats pretty well the next day, too!
- 1 can jackfruit, drained and rinsed
- 3 medium-large cremini mushrooms, diced
- 1/2 cup salsa
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 2 tsp olive oil
- 1 Tbs minced onion
- 1/2 Tbs garlic powder
- 1/2 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp chili powder
- 1 can red enchilada sauce
- 6-7 flour tortillas
- 1 cup shredded cheese
- sour cream and diced avocado, for serving
- Prep the jackfruit: cut off the hard core and shred the stringy flesh into a bowl, removing the seeds. Blot with several layers of paper towel to remove excess moisture.
- Preheat oven to 375 degrees Fahrenheit.
- In separate bowl, combine the mushrooms through 1/2 tsp chili powder. Set aside.
- Heat oil in large skillet over Medium heat. Add the onion and garlic and saute ~1 min.
- Stir in the jackfruit and remaining spices. Cook, stirring occasionally, 5 minutes.
- Spread 1/2 the enchilada sauce along the bottom of a glass baking dish.
- Spoon the salsa mixture into the middle of a tortilla and top with a scoop of jackfruit. Roll up and place seam-side down in the baking dish. Repeat until salsa and jackfruit mixtures are used up.
- Spread remaining enchilada sauce over tops of tortillas. Cover with shredded cheese.
- Bake 20-25 minutes, until sauce is bubbling and edges are crisped.
- Enjoy with avocado garnish (and sour cream, if desired).
Now, because we used flour tortillas instead of corn (and possibly because I really smothered them in cheese), our enchiladas were pretty soft — more like a smothered burrito. Still delicious, just not the texture I’m used to with enchiladas. They were still amazing!