Jackfruit Enchilada
This jackfruit enchilada recipe is a delicious meat-free twist on traditional enchiladas. A hearty and flavoursome Mexican-inspired dish.
Equipment
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Ingredients
- 400 g can young green jackfruit in water
- 2 tablespoons vegetable oil
- 125 g onion finely diced
- 1 medium red pepper cut into small dice
- 3 cloves garlic grated
- 1 teaspoon ground cumin
- 125 g cooked rice
- 400 g can black beans rinsed and drained
- 160 g can corn rinsed and drained
- 125 g freshly grated cheddar cheese divided
- 20 g finely chopped coriander plus extra for garnish
- Salt to taste
- 8 regular soft corn tortilla wraps (20cm / 8inch)
FOR THE ENCHILADA SAUCE:
- 2 tablespoons vegetable oil
- 2 tablespoons flour
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano leaves
- 1 teaspoon smoked paprika
- 3/4 teaspoon hot chilli powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 500 ml vegetable stock
- 350 ml passata (US: tomato sauce)
GARNISH (optional):
- 1 large avocado
- chillis
- Sour cream
- 1 lime
Instructions
- Make the enchilada sauce: Heat 2 tablespoons of vegetable oil in a saucepan in a medium saucepan over medium-high heat until it is shimmering. Reduce the heat to medium and whisk in the flour. Whisking constantly, cook until browned, 30 seconds to 1 minute. Stir in the spices and salt and cook for another 30 seconds.2 tablespoons vegetable oil, 2 tablespoons flour, 1 teaspoon ground cumin, 1 teaspoon dried oregano leaves, 1 teaspoon smoked paprika, 3/4 teaspoon hot chilli powder, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt
- Add the vegetable stock and passata. Bring to a boil, then, whisking continuously, cook until the sauce has reduced to about 650ml (2 3/4 cups) and is thick enough to coat the back of a spoon, about 10 minutes. Remove from the heat and set aside.500 ml vegetable stock, 350 ml passata
- Preheat the oven to 200°C / 400°F.
- Prepare the jackfruit: Drain the jackfruit and transfer it to a kitchen towel. Gather the edges of the kitchen towel and squeeze the jackfruit to extract as much water as possible. Break up the jackfruit chunks with your fingers by pulling them apart and cutting any hard chunks into smaller bits with a knife.400 g can young green jackfruit in water
- Heat 2 tablespoons of vegetable oil over medium-high heat in a large frying pan. Add the onion and cook until soft, about 6 minutes.2 tablespoons vegetable oil, 125 g onion
- Add the red pepper, jackfruit, garlic, and cumin. Season with salt. Fry until the red pepper is soft, about 6 minutes.1 medium red pepper, 3 cloves garlic, 1 teaspoon ground cumin
- Switch off the heat and stir in the rice, black beans, corn, half the cheese, and coriander. Season to taste with salt.125 g cooked rice, 400 g can black beans, 160 g can corn, 125 g freshly grated cheddar cheese, 20 g finely chopped coriander, Salt
- Mix in 180ml (¾ cup) of enchilada sauce.
- Spoon about 3 tablespoons of the jackfruit mixture in the middle of the first wrap. Roll the wrap and place seam down in a rectangular oven-proof dish (approximately 28 x 20cm / 11 x 8 inch).8 regular soft corn tortilla wraps
- Repeat Step 9 with the rest of the rice mixture, arranging the rolled wraps snuggly next to one another. (If you have any rice mixture left, spoon it directly into the dish on the sides of each enchilada).
- Pour the remaining enchilada sauce over the top and scatter the remaining cheese.
- Cook in the oven for 18 to 20 minutes, or until the cheese is melted and golden brown.
- If desired, garnish with avocado, chillis, chopped coriander, sour cream, and some lime juice before serving.1 large avocado, chillis, 1 lime, Sour cream
Nutrition
Serving: 2enchiladasCalories: 373kcalCarbohydrates: 57gProtein: 13gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 16mgSodium: 935mgPotassium: 726mgFiber: 9gSugar: 7gVitamin A: 1387IUVitamin C: 34mgCalcium: 225mgIron: 4mg