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Vegan enchiladas with smoky jackfruit Recipe

Name: Vegan enchiladas with smoky jackfruit
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 10
Ingredients: 2 x 565 g / 20 oz tins young (green) jackfruit in water; 30 ml / 2 tbsp olive oil; 1 onion, finely diced; 6 cloves garlic, finely diced; 1 tsp oregano; 1 heaped tsp ground cumin; 1 heaped tsp smoked paprika; ¼ tsp cinnamon; 2 pinches ground cloves, adjust to taste; 200 g / ¾ cup tomato passata; 30 ml / 2 tbsp chipotle sauce (like Cholula or Frank's); 30 ml / 2 tbsp soy sauce; 15 / 1 tbsp maple syrup; ½ tsp liquid smoke*, adjust to taste; salt & pepper, to taste; 120 g / ¾ cup cooked black beans (optional); 20 ml / 1½ tbsp light olive oil; 15 g / 1 tbsp flour, AP flour or chickpea flour (if GF); ¼ tsp garlic powder; ¼ tsp onion powder; 1 tbsp nutritional yeast; 240 ml / 1 cup almond, soya or oat milk; salt & pepper, to taste; 55 g / 2 oz vegan cheese, grated (optional); 60 ml / ¼ cup frying oil (optional); 10 x 15 cm / 6 " soft corn tortillas; 15 ripe plum tomatoes; ¼ small red onion, very finely diced; 2 tsp lime juice; ½ tsp sugar

Lazy Cat Kitchen

Vegan enchiladas with smoky jackfruit make for a delicious, full of flavour and texture meal that is easy to put together too. Gluten-free and dairy-free.

Ingredients

2 x 565 g / 20 oz tins young (green) jackfruit in water

30 ml / 2 tbsp olive oil

1 onion, finely diced

6 cloves garlic, finely diced

1 tsp oregano

1 heaped tsp ground cumin

1 heaped tsp smoked paprika

¼ tsp cinnamon

2 pinches ground cloves, adjust to taste

200 g / ¾ cup tomato passata

30 ml / 2 tbsp chipotle sauce (like Cholula or Frank's)

30 ml / 2 tbsp soy sauce

15 / 1 tbsp maple syrup

½ tsp liquid smoke*, adjust to taste

salt & pepper, to taste

120 g / ¾ cup cooked black beans (optional)

20 ml / 1½ tbsp light olive oil

15 g / 1 tbsp flour, AP flour or chickpea flour (if GF)

¼ tsp garlic powder

¼ tsp onion powder

1 tbsp nutritional yeast

240 ml / 1 cup almond, soya or oat milk

salt & pepper, to taste

55 g / 2 oz vegan cheese, grated (optional)

60 ml / ¼ cup frying oil (optional)

10 x 15 cm / 6 " soft corn tortillas

15 ripe plum tomatoes

¼ small red onion, very finely diced

2 tsp lime juice

½ tsp sugar

a handful of coriander, well chopped

salt & pepper, to taste

Method

Drain the jackfruit. Cut the spongey, pointy ends off each piece of jackfruit - you can chop them up and use if you wish, but its texture is not as nice as the rest. Set aside.

Heat up olive oil in a large heavy-bottomed, pan. Add diced onion and garlic and fry gently (on low heat) until the onion is translucent and the garlic soft and fragrant.

Add dry herbs and spices: oregano, cumin, smoked paprika, coriander, cinnamon and cloves to the onion-garlic mixture. Fry them off on a very low heat, stirring the whole time, for a minute or so.

Add in jackfruit, tomato passata, hot sauce (adjust the amount to your heat tolerance), soy sauce, maple syrup, liquid smoke and a generous amount of seasoning. Stir everything together and add 400 ml / 1.5 cup of water.

Simmer the mixture gently for about 30 minutes, stirring from time to time, until jackfruit fibres have softened (give them a little squash with a fork to tease apart) and all of the excess moisture has cooked out.

Adjust the seasoning to taste and if making the mixture a day head, allow it to cool down before refrigerating overnight.

OPTIONAL: I like to caramelise my jackfruit filling in the oven after simmering. I spread it on a baking tray and bake in a to 200° C / 390° F (fan function) oven for about 20-25 minutes, until a little browned. I give everything a good stir half way through the baking time. You could do that in advance or just before filling the tortillas.

If using black beans, stir them through the jackfruit filling before filling the tortillas.

Slowly heat up olive oil in a medium stainless steal saucepan. Once the oil starts to shimmer, whisk in flour. Keep whisking until the mixture is super smooth. Allow the mixture to bubble gently for a few minutes so that there is no raw flour taste in your béchamel, but make sure it doesn’t brown.

Slowly pour in plant milk while whisking the whole time. Initially the mixture may thicken really quickly and look a bit lumpy – don’t worry, it will recover once all the milk has been whisked in. Once the mixture looks homogenous and smooth, whisk in nutritional yeast, garlic and onion powders and season to taste.

Heat up 60 ml / ¼ cup of frying oil (I used grapeseed) in a small (your tortilla size) pan and cover a surface, next to your pan, with a double layer of paper kitchen towels.

Once the oil starts to shimmer, using kitchen tongs place a single tortilla in the hot oil and flash fry it for 15 seconds on each side. Drain on the prepared kitchen towels. Continue until you've prepared all of the tortillas in this way.

Chop tomatoes into small pieces - I cut them into eights and then cut the eights in half width wise. You could deseed them first to make the salsa less watery, but I didn't bother.

Place chopped tomatoes in a bowl with the onion and coriander. Season wit lime juice, sugar, salt and pepper. Set aside.

If you don't want to fry your tortillas, brush them with little oil and toast lightly on a hot pan to prevent them from cracking or stack them, wrap in baking paper and warm them up in a low oven (or a microwave) at the very least.

Preheat the oven to 200° C / 390° F (without fan).

Spread half of the white sauce at the bottom of the baking dish.

Fill each tortilla the filling by placing the filling in the middle and rolling the tortilla around it. Arrange filled tortillas, in two rows (see photos), on the white sauce.

Spoon the rest of the white sauce on top of the filled tortillas - I like to spread it only in the middle so that the edges get nice and crispy - and sprinkle with shredded cheese, if using.

Bake for about 20-25 minutes, until tortillas look crispy and bechamel looks browned in places or (if you used it) cheese looks melted. I like to increase the temperature by 20° C / 40° F for the last 10-15 minutes if things aren't browning as much as I would like.

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