Today's recipe was inspired by two separate recipes, that when I tried them, realized they would actually go perfectly together. Jackfruit is native to India and Southeast Asia, so you will most likely find it in cans near the ethnic food section of most grocery stores. It is such a delicious, versatile fruit that it was absolutely perfect for this recipe! Believe me when I say you will fool pretty much anyone with this recipe and have them wondering, how it's possible that a fruit can taste and look this much like real meat!! 

For today's recipe, you will need

For the jackfruit meat:

- 2 cans of jackfruit, drained, rinsed, and chopped

- 1 cup of cooked brown basmati rice

- 1 yellow onion, diced

- 1 bell pepper, diced (I used orange but would use green or red next time to add more colour and visual interest to the meal)

- 4 minced cloves of garlic

- ½ cup veggie broth

- 1 tbsp lime juice

- 2 tsp chili powder

- 1 tsp cumin

- 1 tsp smoked paprika

- ¼ tsp salt

Put all these ingredients (except the beans and rice) into a pan or pot. Allow veggie broth to soften chopped jackfruit and then mash the jackfruit using a potato masher. This makes the fruit come out with the pulled meat type texture that can fool even the biggest meat lover. Once broth has absorbed, add beans and rice, then mix and set aside.

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For the enchiladas:

- 4 burrito size soft shell taco wraps (we used spelt wraps)

- 1 brick of vegan cheese (we used Daiya in flavour Monterey Jack)

- 2 containers of premade enchilada sauce (You can make your own if you'd rather)

 

Take one of the packets of enchilada sauce and cover the bottom of your cooking pan. Set aside.

Take each one of your taco shells and generously stuff with mixture. No need to worry about them overflowing since they all go in the pan and then are eaten with a knife and fork, so go to town! Sprinkle grated cheese into each wrap, fold over, and then place seam side down into the pan. Continue for remainder of wraps

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Take second packet of enchilada sauce and pour over top of wraps, sprinkle remaining grated cheese on top. Cover with tin foil and cook at 375* for 20 minutes. Remove tinfoil and put under broiler for another 5.

 

Let sit 10 minutes, then cut and enjoy! You can add anything on top of these that you want! I love guacamole and a jalapeno for added spice

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