Wednesday, 15 March 2017

Jackfruit Enchiladas

This recipe is courtesy of BFree Foods, although I have changed it slightly, to suit ingredients I had in the cupboard and fridge.   Steven is a big fan of BFree sweet potato vegan and gluten free wraps, as they make great enchiladas, so he used three for his half of the recipe.


I love Crosta and Mollica piada, for this kind of dish, so used two for my half of the recipe.


1 onion chopped
1 red pepper chopped
1 green pepper chopped
1 garlic clove crushed
400 g can jackfruit
1 tsp smoked paprika
1 tsp chilli powder
2 tbsp tomato puree
2 tbsp grated cheese I used Good Carma Original
500 ml passata
Salt and pepper
2 tbsp rapeseed oil

Serves 2

Heat the oven to 180ยบ.   Prepare the jackfruit by cutting off the core and removing the seeds.   Put the oil in a pan with the onion, pepper, jackfruit and garlic.   Cook for 10-15 mins, until the vegetables soften.



Add the chilli powder, paprika and tomato puree and continue to cook for 10 mins, until the jackfruit can be shredded with a fork, adding a dash of water if it is a little dry.


Divide the filling between the wraps, being careful not to put too much in, so they do not split, roll up and place in a non-stick baking tray.



Pour the passata over the filled wraps, spread evenly on the top and sprinkle with the cheese.



Cook for 25-30 mins, until hot and bubbling.   Serve with whatever you fancy, I like a simple salad or guacamole.




I would add slightly more passata next time, as it quickly dries up in the oven, but the dish was delicious.


1 comment:

  1. This is next on my jackfruit recipe list �������� Marianne ๐Ÿ˜Š

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