Vegetarian Pulled Pork Enchiladas
Savor the bold and irresistible flavors of Vegetarian Pulled Pork Enchiladas, a plant-based twist on a Mexican favorite! This recipe swaps traditional pulled pork for tender, shredded young green jackfruit, infused with smoky spices and tangy BBQ sauce for a delectable meat-free filling. Smothered in rich enchilada sauce and topped with melty cheese, each enchilada offers a perfect balance of hearty and comforting flavors. Ready in just an hour, this dish is ideal for busy weeknights or casual gatherings. Garnished with fresh cilantro and creamy avocado slices, these enchiladas are as eye-catching as they are delicious. Perfect for vegetarians or anyone looking to explore innovative plant-based cooking, this recipe is a must-try for family dinners or fiesta nights!
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Recipe Information
Ingredients
- 2 cans (14 oz each) Young green jackfruit (in brine or water)
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 1 tablespoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup BBQ sauce
- 12 pieces Corn tortillas
- 2 cups Enchilada sauce
- 2 cups Shredded cheese (e.g., Monterey Jack or Cheddar)
- 0.25 cup Cilantro, chopped, for garnish
- 1 large Avocado, sliced, for garnish
Instructions
Preheat your oven to 375°F (190°C).
Drain and rinse the jackfruit. Pat it dry with a kitchen towel. Cut the core from the jackfruit pieces and shred the remaining jackfruit with your fingers.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Add the minced garlic, chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir well to combine, cooking for another 1 minute until fragrant.
Add the shredded jackfruit to the skillet. Cook for about 5 minutes, stirring occasionally until it starts to brown slightly.
Stir in the BBQ sauce, ensuring all jackfruit pieces are well coated. Cook for another 5 minutes, then remove from heat.
Lightly grease a 9x13 inch baking dish. Spread about 1/2 cup of enchilada sauce evenly over the bottom of the dish.
Warm the corn tortillas slightly to make them pliable. Take one tortilla, fill it with a portion of the jackfruit mixture, roll it tightly, and place seam-side down in the baking dish.
Repeat for all the tortillas, nestling them snugly next to each other.
Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the shredded cheese over the top.
Cover the dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Allow the enchiladas to cool slightly before garnishing with chopped cilantro and sliced avocado. Serve hot.
Nutrition Facts
Calories |
3260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.4 g | 203% | |
| Saturated Fat | 60.2 g | 301% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 6264 mg | 272% | |
| Total Carbohydrate | 374.6 g | 136% | |
| Dietary Fiber | 68.5 g | 245% | |
| Total Sugars | 50.3 g | ||
| Protein | 106.2 g | 212% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2171 mg | 167% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 3656 mg | 78% | |
*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.
