Vegan Pulled Pork Enchiladas

Craving comfort food with a plant-based twist? These Vegan Pulled Pork Enchiladas are a mouthwatering blend of smoky, savory, and slightly sweet flavors that will take your taste buds on a culinary adventure. Featuring tender young green jackfruit as the star ingredient, this hearty recipe perfectly mimics the texture of traditional pulled pork while remaining completely vegan. Wrapped in soft corn tortillas, smothered with rich vegan enchilada sauce, and topped with melty vegan cheese, these enchiladas are baked to perfection for a bubbling, satisfying dish. Packed with pantry staples like smoked paprika, chili powder, and soy sauce, this easy-to-follow recipe is an ideal option for weeknight dinners or sharing at your next gathering. Garnish with fresh cilantro and creamy avocado slices for a vibrant finish that’s as gorgeous as it is delicious. Perfect for plant-based eaters and comfort food enthusiasts alike, these enchiladas are a must-try!

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 cans (around 14 oz each) Canned young green jackfruit
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 3 cloves Garlic, minced
• 1 teaspoon Smoked paprika
• 1 teaspoon Chili powder
• 1 teaspoon Cumin
• 2 tablespoons Soy sauce
• 1 tablespoon Maple syrup
• 1 tablespoon Vegan Worcestershire sauce
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 12 Corn tortillas
• 3 cups Vegan enchilada sauce
• 1 cup Vegan shredded cheese
• 0.25 cup Fresh cilantro, chopped
• 1 large Avocado, sliced

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Drain and rinse the jackfruit. Remove the hard core parts and lightly shred the pieces using your hands or a fork.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 4

Add the minced garlic and cook for another minute.

Step 5

Stir in the shredded jackfruit, smoked paprika, chili powder, and cumin. Cook for about 5 minutes, allowing the spices to coat the jackfruit.

Step 6

Add the soy sauce, maple syrup, vegan Worcestershire sauce, salt, and black pepper. Cook for another 10 minutes, stirring occasionally, until the jackfruit mixture is nicely browned and flavorful.

Step 7

Warm the corn tortillas in a microwave or in a dry skillet to make them pliable.

Step 8

Spread 1/2 cup of the vegan enchilada sauce on the bottom of a 9x13 inch baking dish.

Step 9

Fill each tortilla with about 1/4 cup of the jackfruit mixture, roll them up, and place them seam-side down in the prepared baking dish.

Step 10

Pour the remaining enchilada sauce evenly over the top of the tortillas and sprinkle with the vegan shredded cheese.

Step 11

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the sauce is bubbly.

Step 12

Garnish with chopped fresh cilantro and sliced avocado before serving.

Nutrition Facts

Serving size	(2708.2g)

Amount per serving	% Daily Value*
Calories	2927.0

Total Fat 108.5g	0%
Saturated Fat 27.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 7377.2mg	0%
Total Carbohydrate 458.1g	0%
Dietary Fiber 86.1g	0%
Total Sugars 59.4g
Protein 61.5g	0%

Vitamin D 0IU	0%
Calcium 750.0mg	0%
Iron 20.9mg	0%
Potassium 7231.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.0%

Protein: 8.1%

Carbs: 60.0%