Jack Fruit and Black Bean Enchiladas

  • 12-15 corn tortillas
  • 1 can black beans, rinsed
  • 1 can green jack fruit
  • 2 small red onions, diced
  • 2 cloves garlic, minced
  • 1 cup medium chunky salsa
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • 1 tsp oregano
  • 2 6 oz cans red enchilada sauce
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • 2 tbsp olive oil

Drain the jack fruit. Use your hands to pull it apart into shreds. Heat oil in a skillet. Add onions and garlic and sautee 3-4 minutes until they become translucent. Add cumin, chili powder and oregano. Saute 1-3 minutes until fragrant. Add 1/2 cup salsa, shredded jackfruit and cook until heated. Add salt and pepper and stir in beans.

Spread 1 can of enchilada sauce in casserole dish. Heat tortillas in the microwave 15-20 seconds so they become warm and flexible. Fill tortillas with mixture and roll and fit tightly in a casserole. Top with second can of enchilada sauce. Bake at 350 degrees for 20-25 minutes. If you want to add cheese (vegan or otherwise), I recommend adding it for the last 5-10 minutes so it doesn’t over brown.

I served this with a simple steamed rice cooked with a can of ro-tel.