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.
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!
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!
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.
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?
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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.
- 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
- 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 tsp of the enchilada sauce on each tortilla. Fill each tortilla with 2 heaping tablespoons of the jackfruit mixture and 2 tsp 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
- Category: Entree
- Method: Baking
- Cuisine: Mexican
- 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
Keywords: vegan, gluten-free, jackfruit, black beans enchiladas,