Vegan "Chicken" Zucchini Enchiladas | Low Carb + Keto-Friendly with Meaty Jackfruit Filling

corn tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: flour tortillas

Whole grain tortillas add more fiber.

black beans

🥗Healthier: lentils

💰Cheaper: canned beans

Canned beans are often less expensive and ready to use.

avocado

🥗Healthier: guacamole

💰Cheaper: sour cream

Sour cream provides a creamy texture.

Squeeze out as much liquid from the canned jackfruit as possible.

Remove hard bits from the jackfruit, keeping only the stringy parts.

Chop the shallot and half of each bell pepper.

In a bowl, mix tomato sauce with cayenne pepper, smoked paprika, chili powder, cumin, and hot sauce.

Heat extra virgin olive oil in a skillet, add shallots and garlic, and sauté for a few minutes.

Add chopped peppers and jackfruit to the skillet, cooking for around 5 minutes while mashing the jackfruit to resemble shredded chicken.

Pour in a ladle of the prepared sauce and add cilantro, optionally squeezing in lime juice, and cook for another 5 minutes.

Slice zucchini into thin strips using a vegetable peeler, aiming for 3 slices per wrap.

Overlap zucchini slices, add a scoop of filling at one end, and roll tightly.

Arrange the rolls in a casserole dish and top with remaining sauce.

Bake until grilled, optionally topping with vegan cheese or serving with homemade vegan sour cream made from soy yogurt, vinegar, chives, garlic powder, and salt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens