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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.