Jackfruit Enchiladas
Ingredients
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1- 20 oz. can jackfruit in brine
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1/2 yellow or white onion
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1 green pepper (any type based on heat preference)
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1 medium tomato
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Juice of 1 lime
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1 Tbsp paprika
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Store-bought mole
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1 Tbsp Canola oil
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9- 6"corn tortillas
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1.5 cups shredded cheddar cheese
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cilantro for garnish
Directions
Marinate the jackfruit:
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Open the can of jackfruit and drain the liquid out. Dump the jackfruit into a large bowl. Pull apart the jackfruit with your hands until it resembles shredded meat. (There will be bulbs that do not shred, and these are perfectly edible.)
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Dice the onions, peppers, and tomatoes and add to the bowl with the jackfruit.
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Add lime juice and paprika and stir. Cover and refrigerate for at least an hour.
Make the mole sauce:
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In the meantime, make the mole sauce. Leave on the stove on low to stay warm and thicken.
Assemble the enchiladas:
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Preheat the oven to 350 degrees F.
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Add Canola oil to a frying pan over medium heat. Pour the entire bowl of jackfruit into the pan and stir occasionally to warm up.
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Heat each tortilla in a second frying pan for about 3 minutes on each side, or until pliable. Line up the tortillas on a sheetpan or cutting board to assemble.
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Add about 3 spoonfuls of the jackfruit mixture to each tortilla.
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Add about 2 tablespoons of mole to each followed by a sprinkle of cheese.
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Roll each tortilla and place seam side down in a baking dish. Line the enchiladas in the dish tightly side-by-side so they can't pop open. Once they're all in the dish, pour the remaining mole over the enchiladas and sprinkle with cheese.
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Bake the enchiladas for 20 minutes or until heated all the way through. Remove from oven and garnish with cilantro.
Courtesy of:
Colleen Woods, MS, RDN
Nutrition Facts
Serving Size: 3 Enchiladas
Servings Per Recipe: 3
Amount Per Serving
Calories: 473
Total Fat: 25 g
Saturated Fat: 8 g
Sodium: 833 mg
Total Carbohydrate: 50 g
Fiber: 13 g
Sugars: 0 g
Protein: 15 g
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Potassium: 512 mg