Spicy Jackfruit Enchiladas

Follow our step-by-step guide on how to make Spicy Jackfruit Enchiladas.

1. Step 1

   To start, roast a Roma tomato directly over a gas burner until it’s beautifully charred, giving it that smoky flavor we all love.

2. Step 2

   Once it’s done, core the tomato and slice it into eight pieces, then set it aside to cool.

3. Step 3

   Next, take your chile peppers and carefully remove the stems and seeds.

4. Step 4

   Mince them up and toss them into a large skillet over medium heat.

5. Step 5

   Sauté the peppers for about 2 to 3 minutes until they’re warmed through and fragrant.

6. Step 6

   Now, pour in some vegetable broth, lower the heat, and let it simmer gently for 30 minutes, allowing those flavors to meld together.

7. Step 7

   After simmering, grab a slotted spoon and transfer the cooked peppers to a blender.

8. Step 8

   Add in your fire-roasted tomato, chopped onion, minced garlic, vegetable base, a splash of cider vinegar, salt, and a bit of the broth.

9. Step 9

   Blend everything until it’s smooth, adjusting the consistency with more broth if needed.

10. Step 10

    Don’t forget to save any leftover broth for later! In a separate skillet, heat a teaspoon of peanut oil over medium heat.

11. Step 11

    Pour in your blended sauce and let it simmer for about 10 minutes, letting those flavors deepen.

12. Step 12

    Meanwhile, in another skillet, heat a tablespoon of peanut oil and add the chopped onion.

13. Step 13

    Sauté until the onion is soft and translucent, which should take around 5 minutes.

14. Step 14

    Once done, transfer the onion to a bowl.

15. Step 15

    In the same skillet, add your mushrooms, adding more oil if necessary, and cook them until they’re juicy and tender, about 5 minutes.

16. Step 16

    Stir in some tamari and liquid smoke, then mix this delicious mushroom blend back with the onions.

17. Step 17

    Now it’s time to add more oil to the skillet and introduce the jackfruit.

18. Step 18

    Sprinkle in the pollo asada seasoning, paprika, cumin, sazon seasoning, seafood seasoning, garlic powder, and a pinch of salt.

19. Step 19

    Cook this mixture while shredding the jackfruit until it turns golden brown, which should take about 5 to 8 minutes.

20. Step 20

    Once it’s looking good, mix in the onion and mushroom blend along with a splash of the reserved broth.

21. Step 21

    Lower the heat, cover the skillet, and let it steam for 10 minutes, allowing all those flavors to come together.

22. Step 22

    While that’s happening, preheat your oven to 350°F (175°C).

23. Step 23

    Brush your tortillas with peanut oil and fry them in a skillet until they’re slightly crispy, adding a delightful texture to your dish.

24. Step 24

    Now, it’s time to stuff each tortilla with the jackfruit filling and roll them up tightly.

25. Step 25

    Place these rolled beauties in a 9x13-inch casserole dish.

26. Step 26

    Pour some of the simmered sauce over the top, saving a bit for serving later, and sprinkle with vegan cheese for that melty goodness.

27. Step 27

    Pop the casserole dish into your preheated oven and bake for 15 minutes.

28. Step 28

    For the final touch, turn on the broiler and broil for about 3 minutes until the cheese is perfectly melted and bubbly.

29. Step 29

    Drizzle the remaining sauce over the top just before serving, and get ready to enjoy a delicious, hearty meal that’s sure to impress!.