Saturday, March 25, 2023

Jackfruit and Black Bean Enchiladas

Happy Spring! The days are getting longer and I love waking up and finding out that the sun has gotten up before me. It’s time for the snow to melt - like now!

The gardening season is beginning to heat up. I’ve been working on a Master Gardener project about microgreens. I’ve learned so much and I’ve started to grow some on my own. There are so many options from spicy radish to sweet broccoli - the options are amazing. 


We’ve been laying low recently and trying to empty out the freezer and pantry. I had a can of jackfruit that I purchased a while ago and it just seemed like a good time to use it. If you haven’t heard of jackfruit before - it is a tropical tree fruit grown in Asia, Africa, and South America. It belongs to the same plant family as figs and mulberries. It’s very versatile; if you use it when it’s green it is a great replacement for meat especially BBQ meats as it has a neutral flavor and nice texture. If you let it ripen it is sweet and delicious. 


To get started, I did some Pinterest searching and found several possibilities but decided on enchiladas - mainly because we haven’t had them in ages. So, I chopped, sautéed, stuffed, and baked - the result was delicious. 





Ingredients:


2 T olive oil

1 can jackfruit - shredded

2 T chopped cilantro

2 - 3 cloves garlic, minced

1/2 tsp smoked paprika

1/4 tsp salt

1 can black beans, rinsed and drained

1 onion - diced

1 1/2 cup delicata squash, seeded and chopped in small pieces

10 corn or wheat tortillas

vegan cheddar cheese 

1 small can of diced green chiles

1 1/4 cups enchilada sauce


 Instructions:

  1. Preheat the oven to 350F. Coat a baking dish with cooking spray
  2. Drain and shred jackfruit. 
  3. Heat the olive oil in a large nonstick skillet. Add onions and saute until translucent. Add jackfruit, squash, cilantro, garlic, smoked paprika, and salt, and cook over medium heat for 3-4 minutes, stirring occasionally. Add the black beans, and 4 tablespoons of the enchilada sauce and continue cooking for 2-3 minutes. Remove from heat, mix well, and set aside
  4. Spread ½ cup of enchilada sauce on the bottom of the baking dish. Spread 1 tsp of the enchilada sauce on each tortilla. Fill each tortilla with a heaping amount of the jackfruit mixture.  Roll them and place them seam-side down on the baking dish.  Spread the remaining enchilada sauce in the middle of the rolled tortillas, leaving the ends without sauce
  5. Cover with aluminum foil and bake for 30 minutes. Remove the aluminum foil, and sprinkle the remaining cheese and diced chiles as desired. Bake, uncovered until the cheese is melted. Serve warm

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