Vegan Jackfruit and Black Bean Enchiladas

4.67 from 3 votes

These vegan jackfruit and black bean enchiladas will be a hit for all. Easy to make and super filling for everyone!

Prep Time10

Cook Time3

Total Time13

Course: Main Course

Cuisine: Mexican

Servings: enchiladas

Calories: 171kcal

If using, make the homemade enchilada sauce.
Chop your onions finely, dice the bell pepper, and mince garlic. Chop and massage your kale for just a minute or so.
Shred your jackfruit. (*See tips in post if you aren't sure how to do this).
In a skillet, add 1 tablespoon oil over medium heat.
Add onion and bell pepper and sauté until translucent, about 3-5 minutes. Careful not to burn.
Add garlic and cook for 1 minute.
Add in cumin and stir until onion mixture is well coated.
Add in ¼ cup of enchilada sauce, black beans, shredded jackfruit, and kale. Let cook for 7-9 minutes. Remove from heat once done.
While cooking, preheat the oven to 350 degrees F and spray or grease a 9X13 casserole dish.
Spoon a thin layer of enchilada sauce into the bottom of a baking dish (about ¾ to 1 cup usually works)
Wrap corn tortillas in a damp paper towel and microwave for 30-45 seconds.
Place about ¼ to ⅓ cup of mixture on each corn tortillas and roll them up seam side down in dish.
If any filling leftover, push it down on the sides of your dish.
Spoon more enchilada sauce over the filled tortillas. You can either spoon down the middle or spread all over.
*If any tortilla shell isn't covered in sauce, spray with cooking spray.
If adding vegan cheese to the top, add desired amount now.
Cook for 15 minutes or until heated through.
Remove and serve with any optional toppings or sides. Best served immediately.

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

Does not include optional toppings