A healthy and nutritious spin on a Mexican classic, these vegan enchiladas are made with jackfruit, black beans + mushrooms stuffed in corn tortillas. Smothered in easy vegan cheese sauce and homemade enchilada sauce, these messy meatless enchiladas are the perfect guilt-free dinner to indulge on.
This recipe is completely plant-based, oil-free, salt-free + naturally gluten-free! It’s packed with plant protein from the black beans and a great idea for meal prepping!
Step by step instructions:
STEP 1. MAKE THE VEGAN CHEESE SAUCE
For this recipe I recommend you make the cheese sauce the day before you want to make the enchiladas as making everything at once can be a bit overwhelming! But if you want to whip it all up at the same time, it’s such an easy recipe and will only take you about 15 minutes. Peel, chop and boil the potatoes + carrots for 10 minutes. Then add the potatoes, carrots + the rest of the vegan cheese sauce ingredients to a blender and blend until smooth. You can find the full recipe for the cheese sauce here.
STEP 2. MAKE THE ENCHILADA SAUCE
A super simple enchilada sauce. Grab a blender and blend together 1 tin of chopped/plum tomatoes, 2 tbsp cornflour, 1 tbsp cumin, 1 tsp chilli powder + 7 pickled jalapenos. I used my mini blender for this because it’s super easy to use and wash up quickly. If you don’t have one of these mini blenders, they are so worth it. They’re less than $20 and perfect for when you want to whip up a quick sauce or smoothie but don’t want the hassle of washing up your big blender!
STEP 3. PREP ALL YOUR INGREDIENTS
If you’ve never cooked with jackfruit before, don’t be put off. It’s one of the most versatile ingredients for vegans. The texture is similar to shredded chicken or pulled pork. It doesn’t taste like anything in my opinion, but with some vegan black magic (and seasoning) it tastes amazing.
- Start by emptying your jackfruit into a bowl with water. Let the jackfruit soak while you prepare the rest of the ingredients.
- Chop up your white onion, garlic cloves + mushrooms (any mushrooms will do).
- Empty the black beans with the water into a bowl and pop in the microwave for 2 minutes. Drain and rinse your black beans.
- Now for the main ingredient – drain the jackfruit and using your hands, squeeze the jackfruit to drain all the excess water. I bought shredded jackfruit because it’s easier, but if you buy jackfruit chunks, then you will need to “pull” the jackfruit apart using 2 forks. Each piece has a slightly hard and inedible part, and you need to throw that hard part in the bin hun – we don’t need that kind of negative energy in our enchiladas.
- Grab your cheese sauce, your homemade enchilada sauce + your tortillas and you’re good to go. I used wholewheat tortillas for this recipe because I didn’t have corn tortillas. Either work amazing, but I prefer corn tortillas
STEP 4. COOK YOUR INSIDES
Saute your diced onions + garlic cloves in water on a medium heat in a large pan. Then add the sliced mushrooms + black beans to the pan. Whack in some spices (paprika, cumin, chilli powder). Add your shredded jackfruit and mix until it’s fully combined. After the mixture has cooked in the pan for around 5 minutes, squeeze a fresh lime into the mixture to finish it off.
STEP 5. ASSEMBLE THE ENCHILADAS
Grab your tortillas, cheese sauce, enchilada sauce and a clean plate. Before you begin, spread a layer of enchilada sauce on the bottom of the casserole dish and warm the tortillas on a heated pan or in the microwave for 10 seconds.
Dip half the tortilla wrap in the enchilada sauce and place on a plate. Add the jackfruit, mushroom + black bean mixture in the centre of the tortilla. Add the cheese sauce on top and begin to wrap the enchiladas. This is where it gets very messy!
Place each filled and rolled tortilla in the dish and repeat until you run out of the jackfruit mixture. Once you run out of mixture, top your enchiladas with some more enchilada sauce. I made 8 vegan enchiladas which took up 1 large dish and 1 small dish.
STEP 6. GET THEM COOKING
Pop your vegan enchiladas in the oven for 20 minutes. Take them out the oven and add your cheese sauce on top. Pop them back in the oven for another 20 minutes. I smoooooothered my vegan enchiladas in cheese sauce because I’m obsessed with it, however this is optional.
STEP 7. OOO YEAH TOPPINGS
Obviously you can top these delicious vegan enchiladas with whatever your heart desires. I went with avocado, cherry tomatoes, red onion and jalapenos.
At the last minute, I decided I wanted to make a cashew sour cream to go with my vegan enchiladas. This cashew sour cream is super simple to make, and although it was a last minute decision to make, it completed the dish perfectly. So I would 100% recommend making this cashew sour cream! Soak 1 cup of cashews in boiling water for 5 minutes, then add the cashews, nooch, lemon juice, garlic powder + water to your mini blender (I told you it comes in handy) and blend until it’s nice and creamy!