Jackfruit Enchiladas with Chipotle Crema

Jackfruit Enchiladas with Chipotle Crema

Ready in 40 minutes • Serves 5
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, July 21, 2019.
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Ingredients

Jackfruit

  • 1 brown onion
  • 2 cans jackfruit, drained and rinsed
  • 2 carrots
  • 4 cloves garlic, minced
  • 2 packs enchilada spices
  • 1 can chopped tomatoes
  • 1 cup water
  • 1 Tbsp soy sauce

Enchiladas

  • 12 wholemeal wraps
  • 1 pack chipotle sauce (optional)
  • 1 pack sour cream
  • 1 bunch chopped parsley
  • 1 pack feta

Pepita Salad

  • 1/2 red onion
  • 1 pack spicy pepitas
  • 1 pack rocket

Steps

  1. Prep veggies Heat oven to high grill. Lightly grease a large oven dish. Finely dice brown onion; cut and discard stalk from jackfruit pieces; grate carrots.
  2. Cook veggies Heat a drizzle of oil in a large fry-pan on medium-high heat and cook brown onion for about 3 minutes, until softened. Add carrot, garlic, enchilada spices, 1/2 tsp salt and jackfruit, cook a further 2-3 minutes, until fragrant.
  3. Add canned tomatoes and water measure to pan, bring to a simmer, reduce heat to low-medium and cook for about 10 minutes, until thickened. Stir through soy sauce and season to taste.
  4. Make enchiladas Divide jackfruit between wraps, roll up carefully and place side by side in prepared dish. Mix chipotle and sour cream together in a bowl. Spoon evenly over top, then sprinkle with parsley and crumble over feta. Place in oven and grill for 7-10 minutes, until browned.
  5. Make salad While enchiladas grill, thinly slice red onion. Add to a salad bowl along with pepitas and rocket, toss with a drizzle of olive oil and vinegar.
  6. Serve jackfruit enchiladas with pepita salad.

Nutritional Information

Energy 2524 kj
603 kcal
Protein 18.1g
Carbohydrate 74.9g
Fat 21.2g