Jackfruit Zucchini Enchiladas

Source: Eat Drink Shrink | Serves: 2-3 | Time: 35 min + cheese recipe


Jackfruit Zucchini Enchiladas

Changes: used sweet potato nacho cheese instead of pre-packaged vegan cheese, other small adhustments


Ingredients

1 tbsp baklouti chili infused EVO

1/2 red onion, chopped

2 cloves garlic, minced

1 tsp chili powder

1 tsp cumin

S&P, to taste

2 cans #jackfruit in brine, shredded with a fork

1 1/2 cups enchilada sauce, divided

1 tbsp lime juice

1 cup sweet potato nacho cheese (recipe below)

1/2 bunch cilantro

1#Avocado crema (blended avocado with enough plant based milk to replicate sour cream)


Nacho Cheese

1 medium #sweetpotato, peeled and diced into 1/2 to 1 inch cubes

1/4 cup coconut milk

3 tbsp nutritional yeast

3 tbsp EVO

2 tbsp coconut aminos

2 tbsp lemon juice

1 tbsp sriracha sauce

1/2 tsp garlic powder

1/4 tsp salt


Instructions

Make your nacho cheese ahead of time. Place the sweet potato cubes into a medium saucepan and cover with water. Place the pot on stove over high heat and bring to a boil. Lower the heat and allow to simmer until soft, about 15 minutes. Drain and allow the potatoes to cool a bit.


Place the sweet potato and all remaining ingredients into a food processor bowl. Blend until smooth, stopping to scrape down sides of the bowl as needed. Taste test and adjust seasonings as needed. Blend again. Set aside


Preheat oven to 375º. In a large skillet over medium heat, heat oil. Add chopped red onion. Cook until soft, 5 minutes, then add garlic, salt/pepper, cumin and chili powder and stir until combined. Add shredded jackfruit and 1/2 cup enchilada sauce, lime juice, and combine for 3-5 minutes in skillet.


In the baking dish layer 3/4 cup of enchilada sauce. Spread On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini. Lay out three, slightly overlapping, and place a spoonful of the jackfruit mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and jackfruit mixture.


Spoon remaining 1/4 cup enchilada sauce over zucchini enchiladas and smother with nacho cheese.


Bake 20 minutes.


Garnish with avocado cream and cilantro.


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