JACKFRUIT ENCHILADA MEAT

Rinse and drain a can of jackfruit.

Place all contents in a food processor with a large blade.

Pulse until jackfruit is shredded.

In a medium-sized skillet, saute garlic, onions, and jalapeno and cook on medium-low until onions are translucent.

Add a small amount of vegetable broth to avoid sticking.

Then, add chopped cilantro and cook a few more minutes.

Next, add the shredded jackfruit to the skillet with the onion, garlic, cilantro mixture.

Cook jackfruit until brown and dried out.

Add the chili powder, paprika, and cumin.

Stir together and add a little more vegetable broth.

Cook until add fluids have dissipated.

Remove from heat and set aside to cool.

Once the jackfruit is cooled, add nacho cheese sauce or vegan cheese of choice. Or vegan cheese of choice.

Then, add black beans and chopped spinach.

Stir everything together and set it aside.

EASY ENCHILADA SAUCE

In a high-speed blender, add fired roasted tomatoes, and blend slightly (You do not want to puree the tomatoes).

Then, pour fire-roasted tomatoes into a bowl, add the green chile sauce, and stir to combine.

In a 9X 13 inch pan, pour half the enchilada sauce in the bottom of the pan, spreading it evenly.

MAKING THE ENCHILADAS

Preheat the oven to 375 degrees.

Lay each tortilla on a flat surface

Spoon a generous amount of filling in the center of the tortillas.

Then, fold each side in before rolling each tortilla tightly.

Put each filled tortilla in the pan on top of the enchilada sauce, seam down. This will prevent your filling from spilling out, and it seals the seam.

Now, continue until all the filled tortillas are placed in the pan.

The rest of the enchilada sauce covers the top of the filled tortillas, ensuring the vegan enchiladas are all covered.

As a bonus, drizzle with additional cheese sauce.

Place the uncovered pan in the oven for 30 minutes.

Remove from oven and allow to sit for 5-10 minutes.

SERVING/GARNISH

Once the enchiladas have been set up, carefully remove each enchilada and place them on a plate.

Drizzle with additional cheese sauce

Add jalapeno slices, chopped avocado, and chopped cilantro.