When I first became plant-based, I struggled with cooking and eating jackfruit. Similar to tofu, I had an issue with the soggy texture. Then, I discovered jackfruit is magical if cooked correctly.
Actually, jackfruit has the texture of chicken! I didn't say it tastes like chicken because obviously, I'm not too fond of chicken. But I love the texture, especially for vegan enchiladas!
So, let's talk about making a vegan enchilada that will bring your family to the vegan dinner table.
TRANSFORMING JACKFRUIT INTO ENCHILADA MEAT
Jackfruit, when drained and removed from a can, looks like triangles of chicken. If you taste it, as it comes from the can, it is tasteless. In fact, jackfruit's bland flavor makes it the perfect sponge for absorbing flavors.
For me, the fun is transforming a can of jackfruit into incredible vegan enchilada meat that would fool any meat-eater. First, it is important to buy the jackfruit in water or brine.
One of the biggest mistakes people make, however, is buying jackfruit in syrup. Unfortunately, I have made this mistake, and I ended up throwing my whole meal away. And I hate wasting food. So, avoid that pitfall and buy jackfruit in water or brine.
Then, you rinse the jackfruit, put it in your food processor, and pulse until shredded.
Although many recipes suggest using the jackfruit as is, I'm afraid I have to disagree. Instead, I like to cook it first. Like my Vegan Buffalo Chicken Dip, cooking the jackfruit first gives it a different texture and flavor.
For the jackfruit to get the right flavor and texture, my goal is for the jackfruit to absorb the onions, jalapenos, cilantro, garlic, and spices before it goes inside the vegan enchiladas.
Sauteeing the onions, garlic, and jalapeno together, first, brings the flavors before adding the cilantro.
However, the magic is sauteeing the cilantro with the initial vegetables with lime and then add the jackfruit.
Once the jackfruit is added to the pan, the goal is to add spices, brown it and dry it out.
ADDITIONAL INGREDIENTS FOR VEGAN ENCHILADAS
At this point, I added Nacho Cheese Sauce, as well as raw spinach and black beans. Even though I used Nacho Cheese Sauce, vegan cheese can be substituted for the jackfruit mixture to make vegan enchiladas.
MEAL PREP TIPS FOR VEGAN ENCHILADA RECIPE
As you all know, I am all about cooking ahead of time to make daily meals easier. For this reason, I doubled the jackfruit sauteed recipe to make my vegan tortilla soup recipe. As a result, the jackfruit mixture can be made ahead of time and refrigerated until you are ready to make the enchiladas.
Then, all you have to do is throw it together to save time when it's time to make dinner. In the same way, if you double the recipe for the jackfruit meat, you prep once for two separate meals.
Also, the Skinny Nacho Cheese Sauce made ahead of time can be used for a variety of recipes such as:
- Kathy's Yummy Vegan Chili Mac Kid Tested; Mother Approved
- Skinny Cauliflower Nachos
- Skinny Chili Cheese Dip
- Vegan Guilt-Free Potato Nachos; A Game Day Treat!
- Tater Tot Nachos
QUICK AND EASY VEGAN ENCHILADA SAUCE
Recently, I made a Mexican Lasagna, using a combination of fire-roasted tomatoes and hatch chili sauce. This two-ingredient enchilada sauce, for example, is simple and can also be prepared beforehand if food prepping.
To avoid using any oil, add half of the enchilada sauce n the bottom of a 9 X 13-inch pan, and then roll the enchiladas together.
ROLLING THE TORTILLAS FOR VEGAN ENCHILADAS
As soon as the pan's bottom is covered in half the enchilada sauce, it is time to roll the tortillas.
First, lay each tortilla on a flat surface. Next, using the combined jackfruit mixture, place a generous amount in the middle of the tortilla lengthwise.
Then, fold both ends, tuck, and roll the tortilla tightly, keeping the jackfruit filling inside. The trick, then, is to lay each tortilla in the base of the pan, on top of half the enchilada sauce, seam down. As a result, the filling will stay inside the tortillas.
Now, pour the remaining enchilada sauce equally over the top of the stuffed tortillas. For a bonus, using a squirt bottle, I drizzled additional Skinny NachoCheese Sauce on top.
GARNISH OPTIONS FOR VEGAN ENCHILADAS
Even though these enchiladas are fabulous alone, I love to add extras to make them pretty and a bit more yummy.
- Skinny Nacho Cheese Sauce
Because I love Mexican food, I often find myself thinking about the possibilities of different recipes to make. Without a doubt, vegan enchiladas are a game-changer. My family, for instance, is my test kitchen. And, by no means are they easily swayed.
Even though I love my Green Plant-Based Potato and Kale Enchiladas, my family is now a fan of my new vegan enchilada recipe.
DO YOU LOVE MEXICAN FOOD? TRY THESE RECIPES:
- Skinny Vegan Crunch Wrap Supreme
- Mexican Lasagna
- Mexican Street Corn Vegan!
- Vegan Coleslaw with Avocado-Cilantro
- Taco Tuesday Skinny Potato Tacos
- Sweet Potato Tacos
- Skinny Roasted Cauliflower Tacos with Avocado-Cilantro Cream
- Roasted Vegetable Tacos
- Mushroom Chorizo Tacos
- Roasted Broccolini and Sweet Potato Tostados
- Green Plant-Based Potato and Kale Enchiladas
- Skinny Pico de Gallo
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂