One 20-oz can young green jackfruit in brine
1 16-oz can of black beans
½ yellow onion, sliced
2 tbsp oil
1 tsp cumin
1 tsp coriander
½ tsp salt
8 corn tortillas
1 cup sour cream or sour cream substitute
1 cup tomatillo salsa
1 bunch cilantro, chopped (approx. 1 cup)
2 cups shredded mozzarella or cheese substitute
Preheat oven to 400 degrees.
To make the sauce- add sour cream, salsa and cilantro to the blender. Blend until smooth. Set aside.
Drain jackfruit and rinse well to remove the brine.
Using your hands, shred jackfruit in a small bowl. It will look similar to pulled chicken.
Drain black beans and rinse well.
Heat oil in a large sauce pan over medium high heat.
While the oil is warming, wrap the tortillas in aluminum foil and place in the oven for 5 minutes to warm up so they are more pliable.
Add onion and jackfruit to the heated oil. Sauté for 5 minutes or until the onions start turning translucent.
Add in beans and seasoning. Mix well.
Add in 1/2 cup of the sour cream sauce and ½ cup of shredded cheese. Remove from heat and make sure everything is incorporated.
Coat the bottom of a 9×13 rimmed pan with 1/4 of the sour cream sauce. Fill tortillas with jackfruit mixture, rolling them up and placing them in the pan. You should be able to fit 6 enchiladas horizontally and 2 at the end vertically.
Once they are all in the pan pour the remaining sauce on and cover it with the rest of the cheese.
Bake uncovered for 22 minutes, or until the cheese is melted and bubbly.
Remove and let cool. Garnish with any leftover salsa or sour cream.
Recipe provided by Chef Jess, jessdeliciousliving.com