-
30
minPrep Time -
40
minCook Time -
70
minReady in -
perYield -
420
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dinner
- Allergens:corn
- Seasons:
- Cuisines:
- Courses:
Recipe Description
Dive into a plant-based culinary adventure with these Jackfruit Enchiladas. An exquisite combination of tender jackfruit enveloped in soft corn tortillas, this dish is elevated with a smoky tomato sauce, crafted meticulously with roasted tomatoes and a blend of traditional Mexican spices. Perfect for a hearty dinner, these enchiladas celebrate rich flavors and textures, making them a satisfying option for vegans and culinary enthusiasts alike. The hint of smoky aroma from the tomato sauce pairs beautifully with the savory jackfruit filling, delivering a harmonious dining experience that resonates with authenticity and delight. This recipe not only offers sumptuous taste but also aligns with dietary ethics, ensuring a guilt-free gastronomic pleasure.
Ingredients
- 8 corn tortillas
- 2 cups roasted tomatoes
- 1 onion
- 3 cloves garlic
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tbsp olive oil
- Salt
- Pepper
Steps:
- Preheat oven to 350°F (175°C).
- Drain and rinse the jackfruit. Shred the pieces to resemble pulled meat.
- In a skillet, heat olive oil over medium heat. Add onions and garlic, sauté until golden.
- Add shredded jackfruit, smoked paprika, cumin, salt, and pepper. Cook for 10 minutes.
- Blend roasted tomatoes with salt and smoked paprika to create a sauce.
- Fill each tortilla with the jackfruit mixture, roll them up, and place in the dish.
- Pour remaining tomato sauce over the enchiladas.
- Bake in the oven for 20-25 minutes.
- Garnish with fresh cilantro before serving.
Similar recipes that you might like:
Yasai Itame
Dive into the heart of Japanese cuisine with this vegan Yasai Itame. A delightful mix of stir-fried vegetables, seasoned lightly with soy sauce and mirin, offers a perfect balance of complex flavors.
Vegan Pabellón Criollo
Experience the Venezuelan classic with a vegan twist! This Pabellón Criollo swaps out traditional meats for plant-based proteins, beautifully
Vegan Tomato and Basil Bruschetta
Revel in the simplicity of this Classic Vegan Tomato and Basil Bruschetta, where the ripe sweetness of tomatoes blends perfectly with aromatic basil and robust garlic, nestled on toasted bread.
Leave a Reply
You must be logged in to post a comment.
Dairy-Free, Dinner, Mexican, Savory | No Comments » on Jackfruit Enchiladas with Smoky Tomato Sauce