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Jackfruit, Black Bean and Mushroom Enchiladas

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Jackfruit, Black Bean and Mushroom Enchiladas

Jackfruit, Black Bean and Mushroom Enchiladas 

Mexican food wasn’t something I had much before going vegan, but the more I experimented with food, the more I found myself delving into different cultures and cuisines and loving every second of it. This takes me back to the whole idea that veganism doesn’t limit you in any way, and that I now eat a much wider array of different foods to what i ever did before beginning my journey into a vegan lifestyle. 

The ingredients for this are fairly interchangeable, if you can’t get your hands on the jackfruit (although it’s becoming a lot more widely available here in the UK in supermarkets and ehalth food stores, but can usually be found in your local asian foodstore), you can leave it out and add some more mushrooms or beans or even some vegan mince if you’re feeling fancy

 


 

Recipe

Yield: 6-8 portions (depending on use)

Total Time: 5 minutes 

Ingredients:

Sauce:

  • 3 tablespoons plain flour

  • 1 or 2 teaspoon(s) chilli powder depending on taste

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon cumin

  • 1/2 teaspoon salt

  • 3 tablespoons water

  • 2 tablespoons tomato paste

  • 2 cups / 500ml vegetable stock

  • 1 teaspoon apple cider vinegar

Filling:

  • 1 tin young jackfruit, drained and shredded

  • 1 white onion, finely diced

  • 1 cup / 100g mushrooms, chopped 

  • 2 tbsp olive oil

  • 1 tin black beans, rinsed and drained

  • 1 tsp smoked paprika

  • ½ tsp chilli powder

  • 1 tsp ground cumin

  • 1 tsp garlic powder

  • 3 tbsp soy sauce

  • ¼ cup / 60ml veg stock

  • 8-10 medium flour tortillas

Cheesy Sauce:

  •  1 ½ cups / 225g raw cashews

  • ¾ cups / 175ml water

  • ½ cup / 20g nutritional yeast

 

Method:

 

  1. For your sauce, add your flour, chilli powder, garlic, cumin and salt together in a bowl. Then in a medium pan warm your water on a medium heat. Pour in your flour and spices, then whisk thoroughly, followed by tomato paste and whisk again. Gradually add in your veg stock, whisking constantly. Then bring your sauce to the boil, at this time it should thicken slightly. Remove from the heat, whisk in your apple cider vinegar and place to one side.

  2. In a frying pan, place your jackfruit, onion, mushrooms and olive oil and fry off for about 5 minutes on a medium heat. Add in all the rest of your filling ingredients except for your black beans, then bring to a simmer, stirring occasionally. Allow to cook for 15-20 minutes, checking and stirring regularly. If your mix if getting too dry, add a bit more veg stock. Remove from the heat and stir in your black beans. 

  3. To make the cheesy sauce, soak your cashews by covering with freshly boiled water for 5-10 minutes and then draining. Then place all your ingredients for the sauce into a food processor and blend until smooth. If your sauce if too thick you can add a touch more water.

  4. To assemble, spread about half a cup of enchilada sauce on the bottom of your baking dish, and then fill each tortilla at a time with one large scoop of filling and one spoon of cheesy sauce, then roll up and place into the tray. Once they are all filled and placed side by side, top with the remaining cheese sauce and then enchilada sauce and bake in the oven for 20-25 minutes.

 

 


 

Written by Amy Northwood
Her-Bivore
My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget! 
You can find me on Instagram

Amy Northwood

 

What did you think of this recipe? Did you do anything differently? We’d love to hear from you in the comments below. Don’t forget that you can share all your foodie makes with us using the hashtag #HBivore.


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