Jackfruit Enchiladas - Healthy Vegan Recipes

Ingredients

• Prepared enchilada sauce (or if making your own):
• 3 large dried New Mexico red chiles, stems and seeds removed, cut into pieces
• 5 dried chipotle chiles
• 3 cups vegetarian no-chicken broth
• 1 8-oz jar tomato paste
• 2 tablespoons flour
• 1 tablespoon olive oil
• 1 1/2 tablespoon sugar
• 1/2 lime, juice
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1/2 tablespoon garlic powder
• 1/2 tablespoon onion powder
• 1 teaspoon oregano
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon coriander
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Enchilada filling
• 2 20-oz can jackfruit in brine or water
• 1/4 cup taco seasoning
• 2 cups vegetarian no-chicken broth
• 1 small onion, finely diced
• 2 tablespoons avocado or olive oil
• Veggies mix (any veggies will work):
• 1 cup organic sweet corn
• 1 15-oz can black beans, drained
• 1/2 poblano pepper, diced
• 1/2 red bell pepper, diced
• 1/2 onion, diced
• 1 teaspoon garlic, minced
• 1 tablespoon avocado or olive oil
• Enchilada Construction:
• 1/2 cup vegan sour cream
• 2 cups vegan cheese
• 1 5-oz can sliced olives
• 12-16 corn tortillas
• 1/4 cup cilantro, chopped
• 1 avocado, n sliced
• Vegan sour cream and any additional toppings as desired