JACKFRUIT ‘PERNIL’ ENCHILADAS
Here’s a Mexican-style twist for your jackfruit pulled “pork”: VEGAN JACKFRUIT ’PERNIL’ ENCHILADAS.
These are so good! 😋
Jackfruit “pernil” or pulled “pork” is just something that happens quite often during the holidays in my house. In fact, I‘ve shared this recipe on the blog with instructions on how to make it. You may be able to find some already made. But, if not, it’s quite easy to make.
Like with any traditional holiday food, you may end up with a bit of leftovers. Well, this is a nice way to give any leftover jackfruit pulled pork a whole new life.
With just a few ingredients and a few steps, you can turn this into an all-out Mexican fiesta!
Just add some onion, peppers, black beans and cheese to your jackfruit and roll it up
in some tortillas before drenching them in enchilada sauce and vegan cheese.
My mouth is watering… again!
You may not want to wait until you have leftover jack to make these.
I can’t blame you.
Let's get cooking!
VEGAN JACKFRUIT ‘PERNIL’ ENCHILADAS
WHAT YOU'LL NEED:
2 Cups jackfruit pulled “pork” (if you can’t buy it already made, try this recipe)
1 Tbsp olive oil
1 small onion, diced
1/2 green pepper chopped, plus more for topping
1 can (15oz) black beans, drained
2 Cups shredded vegan cheese
8 flour tortillas
2 Cups red enchilada sauce(store bought)
HOW TO MAKE IT:
Preheat oven to 350°F
Heat the olive oil in a pan over high heat. Add the chopped onion and green pepper and sauté until soft and starting to brown.
Add the jackfruit and spread evenly on the pan. Cook until the bottom is browned.
Add the black beans, 1/2 cup of the enchilada sauce and 1/2 cup of the cheese and mix to combine.
To a baking pan, add 1/2 cup of enchilada sauce and spread to cover the bottom.
Take a tortilla and add about 1/2 cup of the jackfruit mixture to the center. Then, roll up and place on the baking pan. Repeat until you are out of jackfruit mixture or you can’t fit more rolled tortillas in your pan.
Pour the remaining enchilada sauce over the rolled tortillas and bake for 10 minutes.
Remove the pan from the oven and sprinkle the remaining cheese over the tortillas and bake for another 15 minutes or until the cheese is melted and bubbling.
Garnish with chopped green pepper, chopped tomatoes, sliced jalapeños, etc.
Allow the enchiladas to cool for about 5 minutes before serving.
Let me know if you make this! Tag me by using @mindfulgrub or the hashtag #mindfulgrub when you share your creations on social media. I‘d love to hear how it went for you!
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Recipe adapted from recipetineats.com