Fix your cheese cravings with this super cheesy, super saucy enchilada recipe! It is actually very fun and simple to make. Just prepare your stuffing and cheese sauce, roll 'em up, and pop them in the oven! These pair great with a Mexican rice or with a chips 'n salsa appetizer. Top them off with fresh guacamole, jalapeños, or cilantro for a splash of color and flavor! There are so many ways to serve these up!
As for me, I like to make both fresh pico de gallo and guacamole in my food processor. I reserve ½ cup of the pico for the recipe, and then snack on the rest. I typically make this recipe for 3 people, and there are always leftovers that we get to enjoy again!
To make this filling even better, I like to use dried beans instead of canned. I use ½ cup of dried black beans, soak them overnight, and boil them in my Homemade Vegetable Broth for about 1.5 hours until the beans are soft.
Also, I realize how difficult it is to find jackfruit at the store. I typically find canned jackfruit at grocery store likes Whole Foods, Trader Joe's, or smaller locally-owned grocery stores that have high quality products. If you absolutely cannot find any, it's okay. Substitute the jackfruit for 1 ½ cups of more black beans, bell peppers, onions, zucchini, or even sweet potato. The recipe will still be oh so very cheesy and delicious with anything you substitute!
Super Cheesy Black Bean & Jackfruit Enchiladas
Prep Time - 25 min. Cook Time - 20 min. Serves 6-8.
Ingredients
· 20-22 corn tortillas
· 1 14-oz. can jackfruit* (If you don't have jackfruit, see notes)
· 1 14-oz. can black beans, or 1/2 cup dried beans soaked overnight and boiled for 1.5 hours
· ½ cup salsa or pico de gallo
· 14-16 oz. enchilada sauce (red or green)
· 1 Tbsp cumin
· 1 Tbsp chili powder
· 1 tspn smoked paprika
· Salt and Pepper to taste
1 Batch of Vegan Cheese Sauce
· 1 14-oz can coconut milk
· 6 Tbsp nutritional yeast
· 2 Tbsp arrowroot flour/starch (or tapioca flour)
· 1 small lemon, juiced
· 1 tspn salt
· 1 tspn onion powder
· ½ tspn garlic powder
· ¼ tspn turmeric (for color)
· Pinch cumin (optional)
· Pinch chili powder (optional)
Directions:
1. Preheat the oven to 375°F.
2. Rinse and drain black beans and jackfruit, removing tough “core” pieces of the jackfruit by pinching them off with your fingers. Place both into a large mixing bowl.
3. Add salsa and seasoning to beans and jackfruit and mix well until jackfruit is well shredded. Set aside.
4. Make your batch of cheese sauce by adding all the cheese sauce ingredients into a medium pot over high heat and constantly whisking together until sauce is stretchy. The sauce should come to a boil or near boil when you begin to notice the stretchyness. When it does, turn off heat and set aside. For more detail on this, check out my Easy Vegan Cheese Sauce recipe.
5. Pour about 1/3 of cheese sauce into the mixing bowl and mix until the enchilada filling is well combined. Set remaining sauce aside and cover to keep warm.
6. Pour about ¼ - ½ cup enchilada sauce into the bottom of a 9x13-inch casserole dish and spread until completely coated.
7. Quickly steam tortillas in microwave for 30 seconds by stacking onto a plate and covering with a damp paper towel (this will help them not crack or rip when assembling).
8. Begin assembling enchiladas by spooning about 1-2 tablespoons of filling into each tortilla. Roll the tortilla up and place seam-side down in a 9x13 baking dish. Continue until you’ve used all the filling. This will fill up about two 9x13 in. baking dishes.
9. When finished rolling, pour remaining enchilada sauce over top of tortillas. Spread sauce evenly with a spoon or basting brush until all edges are coated. If anything is left uncoated it will dry out in the oven.
10. Pour remaining cheese sauce over top of tortillas.
11. Bake on center rack for 20-22 minutes. Remove from oven and let cool for 5 minutes.
12. Serve with favorite toppings (guacamole, cilantro, or jalapeño) and enjoy!
Notes:
*If you can't find jackfruit at the grocery store--don't worry. You can substitute with 1 cup of anything else you enjoy-- more black beans, bell peppers, even sweet potatoes.
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