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Vegan Jackfruit Enchiladas with Avocado Recipe

Meaty jackfruit, smoky enchilada sauce, and creamy avocado come together in this baked beauty that’s vegan, hearty, and wildly satisfying.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 2 20-oz cans young green jackfruit in brine, drained and shredded
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • Salt and pepper to taste
  • 1 small onion chopped
  • 2 garlic cloves minced
  • 1½ cups enchilada sauce store-bought or homemade, your call
  • 8 small corn tortillas
  • 1 ripe avocado sliced
  • ¼ cup fresh cilantro chopped
  • Juice of ½ lime
  • Optional: vegan cheese for topping

Method
 

  1. Prep jackfruit: Drain, rinse, and shred with forks like you're breaking up with tofu.
  2. Sauté base: Heat olive oil in a skillet. Add onion, cook for 3 minutes. Toss in garlic and jackfruit. Stir like you mean it.
  3. Season like a pro: Add cumin, smoked paprika, chili powder, salt, and pepper. Cook for 8–10 minutes until jackfruit browns slightly and smells like victory.
  4. Add sauce: Pour in ½ cup enchilada sauce. Simmer for 5 minutes until everything gets cozy and thick.
  5. Fill tortillas: Spoon mixture into tortillas, roll tightly, and place seam-side down in a greased baking dish.
  6. Smother them: Cover enchiladas with the rest of the enchilada sauce. Top with vegan cheese if you want extra indulgence.
  7. Bake: Cover with foil and bake at 375°F (190°C) for 20 minutes. Uncover for the last 5 to get bubbly edges.
  8. Top it off: Garnish with avocado, cilantro, and lime juice. Serve with attitude.

Notes

Nutritional Values (Per Serving)

  • Calories: 310
  • Total Fat: 14 g
  • Saturated Fat: 2 g
  • Carbohydrates: 36 g
  • Fiber: 6 g
  • Protein: 6 g

Vitamins & Minerals (Per Serving)

  • Vitamin C: 18% DV
  • Iron: 12% DV
  • Folate: 15% DV
  • Potassium: 14% DV
  • Vitamin A: 20% DV

Additional Notes & Tips

  • Add black beans if you're extra hungry or protein-obsessed.
  • Warm tortillas before rolling to avoid cracks (and mental breakdowns).
  • Use chipotle enchilada sauce for smoky heat and drama.
  • Store leftovers in the fridge and reheat in the oven to keep that crispy edge.
Now grab a plate, your sassiest fork, and take these vegan enchiladas straight to flavor town—no passport, cow, or guilt required. 🌯🥑🔥