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Jackfruit & Pepper Enchiladas
“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.”
2Combine tomatoes, 1 cup onion, garlic, chile, chili powder, oregano, cumin and salt in a blender; puree on high until smooth, about 1 minute.
3Spread 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.
4Coat 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.