Vegan Pulled Pork Enchiladas
Indulge in the bold flavors of these Vegan Pulled Pork Enchiladas, a plant-based twist on a classic comfort dish that promises to satisfy any crowd. Featuring tender, shredded jackfruit as the star ingredient, this recipe replicates the rich texture of pulled pork while remaining entirely vegan. Seasoned with smoked paprika, chili powder, and a touch of maple syrup, the jackfruit is simmered to perfection for a smoky-sweet filling. Rolled into warm corn tortillas, smothered in vegan enchilada sauce, and baked with melty vegan cheese, these enchiladas deliver layers of vibrant flavor and creamy decadence. Served fresh from the oven with avocado slices and a sprinkle of cilantro, they are perfect for a hearty dinner or entertaining guests. Ready in just under an hour, this recipe is a celebration of plant-based comfort food at its best!
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Recipe Information
Ingredients
- 2 cans (around 14 oz each) Canned young green jackfruit
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 2 tablespoons Soy sauce
- 1 tablespoon Maple syrup
- 1 tablespoon Vegan Worcestershire sauce
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 12 Corn tortillas
- 3 cups Vegan enchilada sauce
- 1 cup Vegan shredded cheese
- 0.25 cup Fresh cilantro, chopped
- 1 large Avocado, sliced
Instructions
Preheat your oven to 375°F (190°C).
Drain and rinse the jackfruit. Remove the hard core parts and lightly shred the pieces using your hands or a fork.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for another minute.
Stir in the shredded jackfruit, smoked paprika, chili powder, and cumin. Cook for about 5 minutes, allowing the spices to coat the jackfruit.
Add the soy sauce, maple syrup, vegan Worcestershire sauce, salt, and black pepper. Cook for another 10 minutes, stirring occasionally, until the jackfruit mixture is nicely browned and flavorful.
Warm the corn tortillas in a microwave or in a dry skillet to make them pliable.
Spread 1/2 cup of the vegan enchilada sauce on the bottom of a 9x13 inch baking dish.
Fill each tortilla with about 1/4 cup of the jackfruit mixture, roll them up, and place them seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce evenly over the top of the tortillas and sprinkle with the vegan shredded cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the sauce is bubbly.
Garnish with chopped fresh cilantro and sliced avocado before serving.
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1107 mg | 48% | |
| Total Carbohydrate | 77.1 g | 28% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 10.4 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1200 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
