-
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
- 1 can young green jackfruit
- 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
- Fresh cilantro for garnish
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.
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