When you're craving Mexican food, these vegan enchiladas will satisfy all of your desires for warm and spicy stuffed tortillas topped with creamy avocado.
- 1 20-oz. can jackfruit in water or brine, drained
- 1 15.5-oz. can black beans, drained and rinsed
- 1/2 cup salsa
- 1 tsp. cumin, divided
- 3/4 tsp. paprika, divided
- 3/4 tsp. chili powder, divided
- Salt and black pepper, to taste
- 2 tsp. olive oil
- 1/2 yellow onion, diced
- 2 garlic cloves, minced
- 1 4-oz. can diced green chilies, drained
- 2 handfuls of baby spinach
- 1 10-oz. can red enchilada sauce
- 8 whole-wheat tortillas (I used taco sized)
- 1 cup vegan cheese, optional
- Sliced avocado and fresh cilantro, for serving
- Drain the jackfruit and rinse with cold water. Transfer the jackfruit pieces to a cutting board and slice off the tough core and remove the seeds. Add the fleshy, stringy part of the jackfruit to a mixing bowl and pull apart by hand (watch the video above for a visual demonstration). Blot with a few layers of paper towel to remove excess moisture and set aside.
- In a separate bowl, combine the black beans, salsa, ½ teaspoon cumin, ½ teaspoon paprika, and ½ teaspoon chili powder; season with a pinch of salt and black pepper. Use a fork to lightly mash the black beans and give the mixture a good stir.
- Preheat oven to 375F. Drizzle the olive oil in a non-stick skillet and place over medium heat. Add the onion and garlic and sauté, stirring often, for 2-3 minutes. Add the jackfruit and the remaining ½ teaspoon of cumin, ¼ teaspoon of chili powder, and ¼ teaspoon of paprika; continue to cook for 5 minutes, or until most of the moisture from the jackfruit has evaporated. Add the diced green chilies and cook for another 2 minutes. Finally, stir in the spinach and cook until just wilted, about a minute more. Remove from heat.
- Pour ½ cup of the enchilada sauce into the bottom of a 9x13 glass baking dish. If necessary, heat your tortillas in the microwave for 15-20 seconds, until soft and pliable. Add a spoonful of the black bean mixture to the center of each tortilla, followed by a scoop of the jackfruit mixture. Roll the tortillas up and place them seam-sided down in the prepared baking dish. Pour the remainder of the enchilada sauce on top to completely cover the enchiladas, followed by the vegan cheese, if using. Bake for 20-25 minutes, until the edges of the tortillas are slightly crisped and the sauce is bubbly.
- Serve enchiladas warm with sliced avocado and fresh cilantro.