BBQ Jackfruit Enchiladas With Smoky Nut Crumble
Ready in 45 minutes
• Serves 4
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, October 28, 2018.
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, October 28, 2018.
Ingredients
Jackfruit
- 1 brown onion
- 2 cans jackfruit
- 1 carrot
- 2 cloves minced garlic
- 1 pack enchilada spices
- 1 can chopped tomatoes
- 1 cup water
- 1 Tbsp soy sauce
Enchiladas
- 10 wholemeal wraps
- 1 pack herb crema
- 1 pack smoky nut crumble
Salad
- 1 baby cos lettuce
- 2 tomatoes
- ½ telegraph cucumber
- 1 pack pepitas
- 1 pack Mexican dressing
- ½ bunch coriander
Steps
-
Prep veggies Heat oven to high-grill. Lightly grease an oven dish (25cm x 30cm). Finely dice onion; rinse and drain jackfruit, then shred using fingers, discarding any hard pieces of stalk; grate carrot.
-
Cook jackfruit Heat a drizzle of oil in a large fry-pan on medium-high heat and cook onion for about 3 minutes, until softened. Add carrot, garlic, enchilada spices, ½ tsp salt and jackfruit and cook a further 2-3 minutes, until fragrant.
-
Add canned tomatoes and water to pan, bring to a simmer and cook for about 10 minutes, until thickened. Stir through soy sauce and season.
-
Make enchiladas Divide jackfruit between wraps, roll up carefully and place on prepared oven dish. Spoon herb crema evenly over top, then sprinkle with smoky nut crumble. Place in oven and grill on middle rack for 5-7 minutes, until browned.
-
Make salad Separate lettuce leaves and cut any large pieces in half. Cut tomatoes into 1cm wedges and thinly slice cucumber. Toss with pepitas and Mexican dressing in a large bowl and season.
-
Serve enchiladas with salad on the side. Sprinkle with coriander.
Nutritional Information
Energy |
2917 kj 697 kcal |
---|---|
Protein | 15.1g |
Carbohydrate | 68.9g |
Fat | 32.6g |