Vegetarian Pulled Pork Enchiladas

Satisfy your cravings for comforting Mexican-inspired cuisine with these hearty Vegetarian Pulled Pork Enchiladas, a delightful twist on a classic dish! Made with tender shredded jackfruit as the star ingredient, this plant-based recipe delivers all the smoky, tangy flavors you love. Coated in a rich blend of BBQ sauce and spices, the jackfruit mimics the texture of pulled pork perfectly. Wrapped in warm corn tortillas, smothered with zesty enchilada sauce, and topped with a luscious layer of melted cheese, these enchiladas are then baked to bubbly perfection. Garnished with fresh cilantro and creamy avocado slices, this dish is not only a feast for the eyes but also a flavor-packed main course ideal for vegetarians and meat-lovers alike. Perfect for weeknight dinners or meatless Mexican nights, these enchiladas are easy to prepare and irresistibly delicious!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cans (14 oz each) Young green jackfruit (in brine or water)
• 2 tablespoons Olive oil
• 1 medium Onion, diced
• 3 cloves Garlic, minced
• 1 tablespoon Chili powder
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.5 cup BBQ sauce
• 12 pieces Corn tortillas
• 2 cups Enchilada sauce
• 2 cups Shredded cheese (e.g., Monterey Jack or Cheddar)
• 0.25 cup Cilantro, chopped, for garnish
• 1 large Avocado, sliced, for garnish

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Drain and rinse the jackfruit. Pat it dry with a kitchen towel. Cut the core from the jackfruit pieces and shred the remaining jackfruit with your fingers.

Step 3

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

Step 4

Add the minced garlic, chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir well to combine, cooking for another 1 minute until fragrant.

Step 5

Add the shredded jackfruit to the skillet. Cook for about 5 minutes, stirring occasionally until it starts to brown slightly.

Step 6

Stir in the BBQ sauce, ensuring all jackfruit pieces are well coated. Cook for another 5 minutes, then remove from heat.

Step 7

Lightly grease a 9x13 inch baking dish. Spread about 1/2 cup of enchilada sauce evenly over the bottom of the dish.

Step 8

Warm the corn tortillas slightly to make them pliable. Take one tortilla, fill it with a portion of the jackfruit mixture, roll it tightly, and place seam-side down in the baking dish.

Step 9

Repeat for all the tortillas, nestling them snugly next to each other.

Step 10

Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the shredded cheese over the top.

Step 11

Cover the dish with foil and bake in the preheated oven for 20 minutes.

Step 12

Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 13

Allow the enchiladas to cool slightly before garnishing with chopped cilantro and sliced avocado. Serve hot.

Nutrition Facts

Serving size	(1943.8g)

Amount per serving	% Daily Value*
Calories	3259.7

Total Fat 158.4g	0%
Saturated Fat 60.2g	0%
Polyunsaturated Fat 4.1g
Cholesterol 240.0mg	0%
Sodium 6264.3mg	0%
Total Carbohydrate 374.6g	0%
Dietary Fiber 68.5g	0%
Total Sugars 50.3g
Protein 106.2g	0%

Vitamin D 48.0IU	0%
Calcium 2170.9mg	0%
Iron 19.1mg	0%
Potassium 3655.5mg	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: 42.6%

Protein: 12.7%

Carbs: 44.7%