One of my favorite large dishes is to make is enchiladas. However, if you know anything about that dish, the tortillas become soggy and let’s not get started about the refined carbohydrates. That being said, these vegan Zucchini Jackfruit Enchiladas were a no brainer! From a distance the thought sounded off-putting. Will the flavor be there? Will they hold up in the oven? and the answer is.. YES.
What’s fab about this dish is, everything! It’s quick, easy, has minimal ingredients, flavorful, has texture, doesn’t featured the standard white tortillas, can be packed with beans if you’re craving some carbs, has aesthetic appeal, can easily be made in bulk, holds up days later, and is my newest obsession!
If you’re searching for a fresh modern take on a classic enchilada dish, you have to try my vegan Zucchini Jackfruit Enchiladas!
In a large pot boil the jackfruit for 10 minutes, drain, set aside. In a large skillet with oil heat the jackfruit over medium heat. Cook for 5 minutes and get a good sear on the pieces. With a fork break up the pieces until everything is shredded. Set aside.
Preheat oven to 375º. In a large skillet over medium heat, heat oil. Add chopped red onion. Cook until soft, 5 minutes, then add garlic, salt/pepper, cumin and chili powder and stir until combined. Add shredded jackfruit and 1 cup enchilada sauce, lime juice, and combine for 3-5 minutes in skillet.
In the baking dish layer 1 cup of enchilada sauce. Spread On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini. Lay out three, slightly overlapping, and place a spoonful of the jackfruit mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and jackfruit mixture.
Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with vegan cheeses.
Bake until melty, 20 minutes.
Garnish with vegan sour cream and cilantro and serve with limes.