(Vegan, Gluten-Free, Soy Free) (Makes ~8)
1 red bell pepper, sliced thin
1 green bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 yellow onion, sliced thin
1 can of jackfruit in water
1 cup of grape tomatoes
1 garlic clove
Few sprigs of cilantro
Homemade tortillas or store-bought ones
Cashew Cream
1/2 cup of cashews
3/4 cup of water
1/2 tsp of garlic powder
Enchilada Sauce
1 cup tomato paste
1 ½ cups of water
2 tbsp of gluten free flour
1 tbsp of chili powder
1 tsp garlic powder
1 tsp dried oregano
½ tsp of ground cumin
½ tsp of smoked paprika
1 tbsp of lime juice
Preheat oven to 350F.
Start by sautéing the bell peppers and onions in a large sauté pan with a bit of water. In a blender, pulse together the tomatoes, garlic and cilantro and pour the mixture in with the peppers and onions.
To make the enchilada sauce, whisk together all the ingredients in a bowl.
Shred the jackfruit making sure to discard the seeds and sauté in a separate pan with 1/4 cup of the enchilada sauce. For reference on how to shred jackfruit, watch this video.
Once the veggies and jackfruit have sautéd for a bit, let them cool slightly. Once cooled, place some of the seasoned jackfruit and veggies vertically in the middle of a tortilla. Wrap up the tortilla and place in a baking dish. Continue to wrap up the veggies and jackfruit in the tortillas to make about 8 of them. Before placing in the oven, pour the enchilada sauce on top to cover the tortillas. Bake in the oven for about 18-20 minutes.
Blend the cashew cream ingredients and lightly pour some over the enchiladas. Serve warm and enjoy!