Jackfruit & Pepper Enchiladas

Jackfruit & Pepper Enchiladas

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From: EatingWell Magazine, November/December 2018

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 (28 ounce) can crushed tomatoes
  • 2 cups diced white onion, divided
  • 2 small cloves garlic
  • 1 dried chipotle or ancho chile pepper, stemmed
  • 1½ tablespoons chili powder
  • 1½ tablespoons dried oregano, preferably Mexican
  • 1½ teaspoons ground cumin
  • ½ teaspoon salt
  • 16 (5 to 6 inch) corn tortillas
  • 2 cups frozen sliced mixed peppers
  • 1 (10 ounce) package seasoned jackfruit or 1 (8 ounce) package seasoned baked tofu
  • 2 cups shredded Cheddar cheese, divided

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°F.
  2. Combine tomatoes, 1 cup onion, garlic, chile, chili powder, oregano, cumin and salt in a blender; puree on high until smooth, about 1 minute.
  3. Spread ½ cup of the sauce in a 9-by-13-inch baking dish. Layer 4 tortillas over the sauce. Top with ½ cup peppers, ½ cup jackfruit (or tofu), ½ cup cheese and ¼ 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.
  4. 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 ½ cup cheese. Continue baking until the cheese is melted and the edges are starting to brown, 15 to 20 minutes longer.
  • To make ahead: Refrigerate sauce (Step 2) for up to 3 days or freeze for up to 3 months.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 291 calories; 12 g fat(6 g sat); 9 g fiber; 38 g carbohydrates; 12 g protein; 35 mcg folate; 28 mg cholesterol; 7 g sugars; 0 g added sugars; 1,813 IU vitamin A; 34 mg vitamin C; 312 mg calcium; 3 mg iron; 676 mg sodium; 562 mg potassium
  • Nutrition Bonus: Vitamin C (57% daily value), Vitamin A (36% dv), Calcium (31% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 vegetable, 1½ starch, 1 high-fat protein

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