Jackfruit and Black Bean Vegetarian Enchiladas have a bold and delicious and satisfying flavor, they are filled with spiced pulled jackfruit and black beans on a bed of homemade chipotle enchilada sauce. You can make them vegan or vegetarian, and adjust the heat to your liking! You will not miss the chicken in these Pulled Jackfruit Enchiladas. Guaranteed!
These Vegetarian Enchiladas are by no means authentic they are a southwestern-Americanized version of Real Mexican Enchiladas. They’re filled with green chiles, seasoned jackfruit, and cheese (dairy or vegan) for an out-of-this-world enchilada dish that you will want to make over and over again.
What is Jackfruit?
Jackfruit is a species of fruit in the fig family. It’s grown in Southeast Asia and has a mild flavor and a unique "meaty" texture that makes it ideal to be seasoned and used as a meat substitute.
We highly recommend buying your jackfruit already cooked canned or vacuum-sealed. Cooking jackfruit at home is an unpleasant and, quite honestly, smelly process! It’s best to skip it altogether. Do you want to know more details? Keep Reading...
Vicky and ruth - May I Have That Recipe
Canned jackfruit Pulled canned jackfruit
Most of you have probably heard/eaten/cooked with jackfruit by now, right? My question is, how many of you have actually prepared it from scratch? I mean, buying it fresh at the store, prepping it at home and cooking it. If you have, you probably know where I'm going with this....
Removing the flesh of the Jackfruit is a little bit time consuming, but not a big deal overall. Cooking it however, that's where the challenge is. And not because it's difficult, or takes a long time. It's the SMELL.
I always thought Durian (jackfruit's almost identical twin) was the smelly one... I was totally wrong. And I learned that the hard way. I could smell it a little bit while prepping it, but it wasn't too bad. But the second it hit the pan, OH MY GOODNESS. I know I'm more sensitive to smells than most people. But believe me when I tell you, this was BAD. The best way I can describe is a combination of trash left outside on a hot day and dirty gym clothes. And not only it invaded the entire first floor of my house, but it lasted for days. I could not get rid of it!
Stick to buying a pre-cooked canned or vacuum-sealed jackfruit, it has the texture of chicken or meat while being vegetarian / vegan, and no funky smell! Trust us on this one!
How To Make Vegetarian Enchiladas
For these vegetarian enchiladas we combined the jackfruit with cilantro, paprika, garlic, and salt for a savory flavor that combines deliciously with our Homemade Enchilada Sauce! We added a spoonful of sauce and cheese to each tortilla before rolling. We also poured sauce into the bottom of the pan and then on top of the rolled tortillas. They’re bursting with flavor in every bite!
Saute pulled jackfruit Add black beans Add enchilada sauce Spread enchilada sauce at the bottom of a baking dish 
Spread some enchilada sauce one each tortilla Add jackfruit and black beans Add cheese Roll Tortilla Place on baking dish Top with more enchilada sauce Cover with aluminum foil and bake 
Add cheese and diced chiles, bake uncovered until cheese is melted
Gluten-Free Enchiladas
Flour tortillas generally work best for enchiladas since they don’t break as easily as corn when rolled, but for a gluten-free enchilada you can opt for corn tortillas. Popping them in the microwave for a couple seconds before rolling softens the tortillas and makes them a bit less likely to break and crumble when they’re rolled.
Vegan Enchiladas
To make these enchiladas vegan, simply swap the cheese for your favorite dairy-free variety. We like VioLife or Daiya cheese, both of which can be found at most grocery stores.
More Mexican-Inspired Recipes
- Slow Cooker Light No-Chicken Mexican Soup
- Tex-Mex Spaghetti Squash Bake
- High Protein Mexican Lasagna
- Mexican Style Vegan Pizza
- The Best Tomatillo Salsa Verde
- Tacos Al Pastor
- Homemade Enchilada Sauce
DID YOU ENJOY OUR JACKFRUIT AND BLACK BEAN VEGETARIAN ENCHILADAS?
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
Jackfruit and black bean vegetarian enchiladas
- Total Time: 55 mins
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
You will not miss the chicken in these pulled jackfruit and black bean vegetarian enchiladas! Filled with spiced pulled jackfruit and on a homemade chipotle enchilada sauce. You can make them vegan or vegetarian, and adjust the heat to your liking.
Ingredients
- 1 tsp olive oil
- 7oz packaged unseasoned shredded jackfruit or canned jackfruit
- 1 tbsp chopped cilantro
- 1 garlic clove, crushed
- ¼ tsp smoked paprika
- ¼ tsp salt
- ⅔ cup canned black beans, rinsed and drained
- 6 corn and/or wheat tortillas of your choice (we used 45 calorie low carb whole wheat tortillas)
- ⅔ cup regular or vegan Mexican blend shredded cheese
- 1 can diced green chiles
- 1 ¼ cups store bought or Homemade Enchilada Sauce
Instructions
- Preheat the oven to 350F. Coat an 11x7x2-inch baking dish with cooking spray
- If using canned jackfruit, drain it and shred it. If using already shredded jackfruit, go to step 3
- To prepare the jackfruit, heat the olive oil in a large non stick skillet. Add the jackfruit, cilantro, garlic, smoked paprika and salt and cook over medium heat for 3-4 minutes, stirring occasionally. Add the black beans, 2 tablespoons of the enchilada sauce and continue cooking for 2-3 minutes. Remove from heat, mix well and set aside
- Spread ½ cup of enchilada sauce on the bottom of the baking dish. Spread 1 teaspoon of the enchilada sauce on each tortilla. Fill each tortilla with 2 heaping tablespoons of the jackfruit mixture and 2 teaspoon of the cheese. Roll them and place them seam side down on the baking dish. Spread the remaining enchilada sauce in the middle of the rolled tortillas, leaving the ends without sauce
- Cover with aluminum foil and bake for 30 minutes. Remove the aluminum foil, sprinkle the remaining cheese and add as much diced chiles as desired. Bake, uncovered, for another 5 minutes or until the cheese is melted. Serve warm
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Entree
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 166
- Sugar: 3.6
- Sodium: 751
- Fat: 5.9
- Saturated Fat: 2.3
- Unsaturated Fat: 2.7
- Trans Fat: 0
- Carbohydrates: 22.2
- Fiber: 11.2
- Protein: 15.4
- Cholesterol: 0
Marci
I can't find jackfruit anywhere. Is there a substitute i can use.
Vicky & Ruth
Hi Marci,
You can use your favorite meat substitute. Seitan would work great here. You can also use crumbled extra firm tofu or tempeh.
Chris
These Jackfruit enchiladas were amazing!
Rachelle
I absolutely loved this recipe. I will make again soon!
Linda
Really good….have Made it a few times….can add canned corn and fried onions if desired.
Try it you will love it!
Charlotte
Can you freeze leftover enchiladas?
Vicky and Ruth
Yes, absolutely!
carol
Wht do you do wiht the chiles?
Vicky and Ruth
In step 5 we place them on top of the cheese.
Summer
Used Trader Joe’s canned Green Jackfruit and have been the most pleased with how it tastes and texture. These were excellent!! My kids didn’t know it wasn’t chicken
Vicky and Ruth
I haven't seen Trader Joes Jackfruit. I'll have to look for it. Glad the whole family enjoyed the recipe
Linda
These were excellent, and the recipe for enchilada sauce is great and easy!
Elaine
Excellent! Will definitely make again. Doubled the recipe to fill larger wheat tortillas. Also swapped Aleppo pepper for the chilies. Wondering if a harissa powder might work as well. Thank you!!
Vicky and Ruth
Harissa powder is a great idea! Thank you!
Claudia Marieb
This was so easy to make, and so tasty and comforting to eat! Definitely an easy week-night dinner when you need comfort food. I also learned jackfruit has a ton of nutrients so I can feel good about devouring these!
Vicky and Ruth
Thank you Claudia! So glad you enjoyed the recipe!
Claudia Marieb
this is delicious! I am making it for the second time tonight. The black beans and jackfruit together are so comforting and healthy at the same time!
One thing - I double the filling recipe because of the amount of jackfruit and black beans that come in a standard can is exactly double the recipe for 1x, and I know from experience if I don't use up the whole can when I open it, the rest often gets forgotten in the fridge.
Vicky and Ruth
Such a good point we will have to re-test and update the recipe. Thank you very much!