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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
  1. Preheat oven to 350ºF.
  2. In a large skillet over medium heat, heat the oil. Add the onion and salt.
  3. Cook until golden and brown. Add the garlic, cumin, chili powder, shredded jackfruit, and 1 cup enchilada sauce.
  4. Stir well until combined.
  5. 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.
  6.  Top the zucchini enchiladas with the remaining enchilada sauce
  7. Sprinkle with the shredded vegan cheese.
  8. Bake for approximately 25 minutes, until the cheese is melted.
  9. Garnish with vegan sour cream or crema and cilantro, and serve.

Cilantro Lime Crema:

  1. Blend all ingredients in a high-speed blender for about 1-2 minutes until creamy and smooth.

 

Jackfruit Zucchini Enchiladas

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Course Main Course

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.