Jackfruit Chorizo Enchilada

Another winner winner veggie dinner! This recipe is super versatile! Use this filling for tacos, quesadillas, stuffed peppers, on top of a Southwest salad, or add tofu or chickpea scramble for a delicious breakfast taco.

Another winner winner veggie dinner! This recipe is super versatile! Use this filling for tacos, quesadillas, stuffed peppers, on top of a Southwest salad, or add tofu or chickpea scramble for a delicious breakfast taco.

  • 1 tablespoon neutral oil, such as grape seed or avocado oil (skip if you’re on a non-oil diet)

  • 1 onion, diced small

  • 1 bell pepper, red or green, diced small

  • 2 garlic cloves, minced

  • Three 8-ounce cans of jackfruit, drained

  • 1/2 cup water

  • 1 pack of vegan chorizo, such as SoyRizo or seitan chorizo

  • 2 teaspoons cumin

  • 2 teaspoons smoked paprika

  • 1 teaspoon chili powder

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/4 teaspoon oregano

  • Salt and pepper to taste

  • 1/2 water

  • ****Corn tortillas

  • Shredded vegan cheddar or jack cheese

  • Optional toppings: avocado/guacamole, vegan sour cream, cilantro, green onion, lime wedges, pickled jalapeño, diced tomato

In a hot pan on high, add oil, then add onions and bell peppers and saute until slightly translucent. Add garlic and stir to combine well wth veggies. Add jackfruit and 1/2 cup of water, cover for about 5 minutes to allow jackfruit to break down. Using 2 forks, begin to pull away at the large pieces of jackfruit. Once it’s shredded, begin to add your seasonings, stir well, then add chorizo. If pan gets a little dry, add a bit more oil. Allow chorizo to get slightly browned. Add another 1/2 cup of water, mix well, and cook for 2 more minutes. Check seasoning, then turn off heat and allow to cool.

Enchilada Sauce

  • One 6-ounce can of tomato paste

  • 3 cloves of garlic

  • 1/4 of an onion

  • 1 tablespoon dried oregano

  • 1 teaspoon smoked paprika

  • 1 tablespoon cumin

  • 1 tablespoon chili powder

  • 1 teaspoon ancho chili powder

  • 2 teaspoons arrowroot

  • 1 lime, zested and juiced

  • 24 ounces of water

Add all ingredients to a blender and blend on high until smooth. Pour enchilada sauce into a sauce pan and simmer on low-medium, constantly stirring or using a whisk until sauce thickens. If sauce gets to thick DON'T FRET... add more water until desired consistency. It will thicken slightly as it cools.

Method for Enchiladas

Preheat oven to 400*F

Prepare a glass or metal baking dish by taking 1-2 cups of your enchilada sauce and cover the bottom of your baking dish. One by one, take a corn tortilla and dip into your pot of warmed enchilada sauce to make tortillas pliable for rolling. Place in your baking dish and add jackfruit chorizo filling; gently roll and slide to the back of the dish and repeat until pan is filled with beautifully stuffed and rolled tortillas. Pour enchilada sauce on top (not too much sauce, you can add more after it has baked, but you don't want it to get soggy). Then add a generous amount of vegan shredded cheese on top. Bake for 10-15 minutes until cheese is melted. Allow enchiladas to cool for 5-10 minutes before plating. Garnish with optional toppings. 

 

 
Charity Morgan