INGREDIENTS
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 3 cups jackfruit, shredded
- 1 1/2 cups red enchilada sauce, divided
- 3 large zucchini, sliced thin with a mandolin or peeler
- 2 cups shredded vegan cheese
- vegan sour cream, for drizzling or Cilantro Lime Crema
- salt and pepper, to taste
- fresh cilantro leaves, for topping
Cilantro Lime Crema:
- 1 cup raw cashews, soaked and drained
- 1/2 cup water
- 1 lime, juiced
- 1/3 cup cilantro
- 1/4 tsp onion powder
- 1/2 tsp salt
- 1 garlic clove
METHOD
- Preheat oven to 350ºF.
- In a large skillet over medium heat, heat the oil. Add the onion and salt.
- Cook until golden and brown. Add the garlic, cumin, chili powder, shredded jackfruit, and 1 cup enchilada sauce.
- Stir well until combined.
- Using a vegetable peeler or mandolin, make thin slices of zucchini. On a cutting board, lay out 3 zucchini slices slightly overlapping. Then, add 2 tablespoons of the jackfruit mixture on top. Roll up, and transfer to a baking dish.
- Top the zucchini enchiladas with the remaining enchilada sauce
- Sprinkle with the shredded vegan cheese.
- Bake for approximately 25 minutes, until the cheese is melted.
- Garnish with vegan sour cream or crema and cilantro, and serve.
Cilantro Lime Crema:
- Blend all ingredients in a high-speed blender for about 1-2 minutes until creamy and smooth.
Jackfruit Zucchini Enchiladas
Ingredients
- 1 tbsp olive oil
- 1 large onion chopped
- 2 garlic cloves minced
- 1 tsp ground cumin
- 2 tsp chili powder
- 3 cups canned jackfruit shredded
- 1.5 cups red enchilada sauce divided
- 3 large zucchinis sliced thin with a mandolin or peeler
- 2 cups shredded vegan cedder cheese
- salt and pepper to taste
- vegan sour cream for topping
- fresh cilantro leaves for topping
CILANTRO LIME CREMA
- 1 cup raw cashews soaked
- 1/2 cup water
- 1 lime juiced
- 1/3 cup cilantro
- 1/4 tsp onion powder
- 1 garlic clove
- 1/2 tsp salt
Instructions
- Preheat oven to 350ºF.
- In a large skillet over medium heat, heat the oil. Add the onion and salt.
- Cook until golden and brown. Add the garlic, cumin, chili powder, shredded jackfruit, and 1 cup enchilada sauce. Stir well until combined.
- Using a vegetable peeler or mandolin, make thin slices of zucchini. On a cutting board, lay out 3 zucchini slices slightly overlapping. Then, add 2 tablespoons of the jackfruit mixture on top. roll up, and transfer to a baking dish.
- Top the zucchini enchiladas with the remaining enchilada sauce
- Sprinkle with the shredded vegan cheddar cheese
- Bake for approximately 25 minutes, until the cheese is melted.
- Garnish with vegan sour cream and/or crema and cilantro, cilantro and serve.
CILANTRO LIME CREMA
- Blend all ingredients in a high-speed blender for about 1-2 minutes until creamy and smooth.