For many, jackfruit, the starchy fruit of a tropical tree, has a texture similar to meat and is a good meat alternative. In this recipe, we like to opt for a Tex-Mex or chili-lime flavored version, though BBQ jackfruit would also be delicious. Source: EatingWell Magazine, November/December 2018

Breana Killeen
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Ingredients

Directions

  • Preheat oven to 425 degrees F.

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  • Combine tomatoes, 1 cup onion, garlic, chile, chili powder, oregano, cumin and salt in a blender; puree on high until smooth, about 1 minute.

  • Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Layer 4 tortillas over the sauce. Top with 1/2 cup peppers, 1/2 cup jackfruit (or tofu), 1/2 cup cheese and 1/4 cup of the remaining onion. Repeat the layers twice. Top with the remaining tortillas, peppers, jackfruit (or tofu) and onion. Spread the remaining sauce on top.

  • Coat a large piece of foil with cooking spray and cover the baking dish tightly. Bake the enchiladas for 10 minutes. Remove the foil and sprinkle on the remaining 1/2 cup cheese. Continue baking until the cheese is melted and the edges are starting to brown, 15 to 20 minutes longer.

Tips

To make ahead: Refrigerate sauce (Step 2) for up to 3 days or freeze for up to 3 months.

Read more: What is Jackfruit & Should You Eat It?

Nutrition Facts

291 calories; 11.6 g total fat; 5.7 g saturated fat; 28 mg cholesterol; 676 mg sodium. 562 mg potassium; 37.6 g carbohydrates; 8.6 g fiber; 7 g sugar; 12.1 g protein; 1813 IU vitamin a iu; 34 mg vitamin c; 35 mcg folate; 312 mg calcium; 3 mg iron; 69 mg magnesium;