Thai Spicy Peanut Jackfruit Enchiladas (V)

Source: Closet Kitchen | Serves: 3 | Time: ~1 hr

Changes: replaced fish sauce with coconut aminos in the sauce; replaced shredded chicken with shredded jackfruit; and used vegan cheese

Ingredients

Peanut Sauce (you can buy a jar, too)

1 tbsp peanut oil

1 tbsp red curry paste

1/4 cup peanut butter

1/2 cup coconut milk

3 tbsp coconut aminos

2 tbsp lime juice

2 tbsp palm sugar (or brown sugar; I used a monkfruit/palm combo)

1 tbsp chili sauce such as sriracha (or to taste)

2 tbsp peanuts roasted and chopped

Enchiladas

1 tbsp EVO

1 red bell pepper, thinly sliced

2 green onions, sliced

1 large carrot, julienned

2 cups bean sprouts

1 can shredded young jackfruit

1 handful cilantro, chopped

1 cup spicy Thai peanut sauce

6 (8 inch) tortillas

1 cup shredded vegan jack and cheddar cheese

2 tbsp chopped roasted peanuts

2 birds eye chilies, sliced

Instructions

Start with the sauce: Heat the oil in a pan over medium heat, add the curry and saute until fragrant, about a minute. Add everything else and simmer to thicken it a bit, about 2-3 minutes. Set aside.

Get to dinner: Set your oven to 350F.

Heat the oil in a pan. Add the red pepper and saute until tender, about 5-7 minutes

Add the green onion, carrot and bean sprouts and saute until tender, about a minute.

Remove from heat. Mix in the jackfruit, cilantro and 1/2 cup of the peanut sauce.

Spread some of the peanut sauce over the bottom of a baking dish.

Place some of the filling in a tortilla, wrap it up and place it in a baking dish. Repeat for the remaining tortillas.

Pour the remaining peanut sauce over the enchiladas and sprinkle on the cheese.

Bake in a preheated 350F oven until the sides are bubbling and the cheese is melted about 20-30 minutes.

Serve garnished with chopped peanuts, sliced chilies and cilantro.