Who doesn’t like good enchiladas?! Jackfruit filled tortillas baked in a tangy, flavorful sauce will not disappoint you. This exotic fruit is more accessible than you think and will add a conversation topic to your delicious dinner.
jackfruit enchilladas verdes
Course: EntreeIngredients
- filling
1 medium onion
1 medium parsnip
1 sweet potato
1 lbs canned jackfruit (see notes)
2 tbsp liquid aminos
1/4 – 1/2 cup water
turmeric
black pepper
coriander
cumin
salt
- sauce
3 poblano peppers
10 – 12 tomatillos
4 garlic cloves
1 onion
1 – 2 jalapeños
1/2 cup white beans
1 tsp maple syrup
1 – 1 1/2 cup almond milk
1 big bunch of cilantro
salt
- tortillas
10 – 12 corn tortillas
Directions
- Finely chop onions and start sauteing on medium heat.
- Peel and grate parsnip and sweet potato, add to onions, place a cover on your pan and continue cooking.
- When parsnip and sweet potato soften, add jackfruit (see notes) and all the spices. You might have to add some water – just enough so there is moisture at the bottom of the pan. Cover the pan and continue to cook on low heat for 15 – 20 minutes stirring occasionally.
- When jackfruit is soft, turn off the heat and mash it with the potato masher. Set aside.
- On a baking sheet, place peppers, tomatillos, garlic, and onion, and roast in the oven at 425 F for 15 – 20 minutes.
- Peel roasted peppers.
- Add roasted veggies and the rest of the sauce ingredients to a blender and blend to a smooth consistency.
- Roll about a tablespoon of jackfruit filling into a tortilla and arrange tortillas in an oven-safe dish. Pour the sauce over them and add cashew cream (see notes). Bake at 350 F for 15 – 20 minutes or till the sauce starts to bubble.
- Sprinkle fresh cilantro and serve. Enjoy!
Notes
- When buying canned jackfruit, make sure to buy in brine, not in syrup.
- For baking, you can top off enchiladas with cashew cream, or cheesy sauce.
