HaItian Jackfruit Enchiladas - LIVE Musical Cooking Class with One Great Vegan

jackfruit

🥗Healthier: young green jackfruit

💰Cheaper: canned jackfruit

Canned jackfruit is often more affordable and readily available.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cheddar cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

Wash your hands thoroughly before cooking.

Preheat the oven to 450°F to 475°F, adjusting based on your oven.

Heat sunflower oil in a skillet until hot.

Add chopped onion to the skillet and cook until softened.

Add chopped bell peppers and potatoes to the skillet and cook down with the onions.

Add jackfruit to the skillet and mix well with the vegetables.

Season the mixture with cumin and paprika, stirring to combine.

Prepare the mango for salsa by cutting it open and removing the seed.

Chop the mango into small pieces for the salsa.

Add chopped red onion and bell pepper to the mango for the salsa.

Continue cooking the onion and bell pepper mixture until softened.

Add black beans to the jackfruit mixture and stir well.

Warm corn tortillas in a dry skillet until pliable.

Spread a small amount of tomato sauce on the bottom of a baking dish.

Fill each tortilla with the jackfruit mixture, roll tightly, and place seam-side down in the baking dish.

Top the enchiladas with the remaining tomato sauce and sprinkle with cheese if using.

Cover the baking dish with foil and bake for 20 minutes.

Uncover and bake for an additional 10 minutes until bubbly.

Remove from the oven and let cool for a few minutes before serving.

Garnish with lime juice, chopped cilantro, and avocado.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary