It feels like its been quite a while since I sat down and wrote a proper post!  With graduation celebrations and all that they bring (there will be a post tomorrow about that topic), it has been hard to find time to get creative and in the kitchen again.

But, as you can tell, I'm back!  This post isn't a bucket list item, but it is something I've been super stoked to try out and share with you.  

Today, I'm cooking with JACKFRUIT. I know, so fancy!  If you don't know what jackfruit is, it's a fruit (duh) that is native to places like Thailand and India that have tropical climates fit for large fruit trees.  Jackfruit is often a convincing alternative in texture and (once seasoned) flavor to pulled poultry.  For that reason, there has been a pretty popular trend going around where people replace BBQ meat with jackfruit.  While that sounds equally delicious, I wanted to take my recipe on a bit of a different route and make them into enchiladas!  

I purchased my jackfruit canned in brine at my local Trader Joe's, but I know there are many places that sell them - online, Whole Foods, and Asian markets are probably your best bets.

The final product turned out absolutely delicious.  Of course, there are lots of ways to adapt this recipe and make it your own depending on what you might have lying around in your fridge.  I hope this recipe and idea inspires you to find new and exciting ways to get your fruit and vegetables in!

Now, of course, here is the full recipe.


2 20-oz cans jackfruit in brine
1 3.8 oz can (or closest size) sliced black olives, to top
1 can black beans
1 can corn
1 lime, juiced
1/2 red onion
2 cans mild diced cherry tomatoes with green chills
12 oz enchilada sauce, divided
1 1/2 tsp cumin
1/2 tsp chili lime seasoning
cayenne pepper to taste
1 tsp liquid smoke
2 Tbsp agave or other liquid sweetener
12 corn tortillas

Preheat the oven to 375 degrees Fahrenheit.  Prep ingredients by dicing the red onion and tearing apart the drained cans of jackfruit.  Cook red onion over medium-high heat until soft and translucent.  Season with all spices and tomatoes (cumin, chili, cayenne) and let cook for another minute. Pour in the shredded jackfruit, mixing to thoroughly combine. Let cook, adding water or vegetable broth, and simmer slowly for 15 minutes or until well cooked.  Add 1/2 c of enchilada sauce, liquid sweetener, liquid smoke, lime, black beans, and corn.  Set aside filling.  Warm up each of the tortillas in the microwave or over the stove for approx. 15 seconds on each side at medium-low heat.  Coat the bottom of a 9x13 inch pan with enchilada sauce. Fill each of the tortillas with filling and wrap, placing them in a line on the dish (stacking, if necessary).  Spread with remaining enchilada sauce and top with olives.  Cook for around 20 minutes or until shells are golden brown.

Enjoy my accompanying video as well.

Thanks for your time and read!  Enjoy the rest of your day and don't forget to subscribe to this blog by email using the widget on the sidebar.

Much Love,



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