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Two vegetarian enchiladas on a white plate

Jackfruit and black bean vegetarian enchiladas

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4.8 from 8 reviews


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
  • 1/4 tsp smoked paprika
  • 1/4 tsp salt
  • 2/3 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)
  • 2/3 cup regular or vegan Mexican blend shredded cheese
  • 1 can diced green chiles
  • 1 1/4 cups store bought or  Homemade Enchilada Sauce 


  1. Preheat the oven to 350F. Coat an 11x7x2-inch baking dish with cooking spray
  2. If using canned jackfruit, drain it and shred it. If using already shredded jackfruit, go to step 3
  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
  4. Spread 1/2 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
  5. 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


  • 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

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