Vegan Jackfruit Zucchini Enchiladas

Posted by in Cinco De Mayo, Cooking, EDS Life, Lunch/Dinner, Pregnancy | 0 comments

 

 

 

 

 

 

 

 

 

 

 

Hello & Happy Friday!!

 

 

 

 

 

One of my favorite large dishes is to make is enchiladas. However, if you know anything about that dish, the tortillas become soggy and let’s not get started about the refined carbohydrates. That being said, these vegan Zucchini Jackfruit Enchiladas were a no brainer! From a distance the thought sounded off-putting. Will the flavor be there? Will they hold up in the oven? and the answer is.. YES. 

 

What’s fab about this dish is, everything! It’s quick, easy, has minimal ingredients, flavorful, has texture, doesn’t featured the standard white tortillas, can be packed with beans if you’re craving some carbs, has aesthetic appeal, can easily be made in bulk, holds up days later, and is my newest obsession!

 

If you’re searching for a fresh modern take on a classic enchilada dish, you have to try my vegan Zucchini Jackfruit Enchiladas!

 

 

 

 

 

 

 

What’s fab about this recipe: 

 

 

Quick

Easy 

Minimal ingredients 

Nutrient dense 

flavorful

can easily be made in bulk

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 

Recipe Tutorial 

 

 

 

Yields 4-6 servings

Vegan Zucchini Enchiladas

15 minPrep Time

20 minCook Time

35 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 4-5 large zucchinis 
  • 1 chili in adobo, chopped
  • 1 red onion, chopped
  • 2 tbsp lime juice 
  • 1/2 cup vegan sour cream
  • 2 cups vegan cheese
  • 3 cups enchilada sauce, divided 
  • 1 1/2 cans Trader Joes Jackfruit 
  • 2 tsp chili powder
  • 2 tsp cumin 
  • salt/pepper as desired
  • 1 bunch cilantro

Instructions

  1. In a large pot boil the jackfruit for 10 minutes, drain, set aside. In a large skillet with oil heat the jackfruit over medium heat. Cook for 5 minutes and get a good sear on the pieces. With a fork break up the pieces until everything is shredded. Set aside. 
  2. 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 cup enchilada sauce, lime juice, and combine for 3-5 minutes in skillet. 
  3. In the baking dish layer 1 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.
  4. Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with vegan  cheeses.
  5. Bake until melty, 20 minutes.
  6. Garnish with vegan sour cream and cilantro and serve with limes. 
7.8.1.2
1132
http://www.eatdrinkshrink.com/cooking/zucchini-enchiladas

 

 

 

 

†These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, or cure or prevent any disease.
 
*Based on a survey of pharmacists who recommended branded vitamins and supplements.

 

 

 

 

 

 

 

 

 

Subscribe to Eat Drink Shrink Newsletter

Get exclusive recipes delivered straight to your inbox plus a FREE iTunes Vegan Desserts E-book with over 40 Recipes!

I agree to have my personal information transfered to MailChimp ( more information )

*Full discount code provided post email confirmation!

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.