by Zars Kitchen Admin

I’ve made a pulled pork version of these enchiladas before and let me tell you peeps… these ones made with tinned jackfruit soak up all those flavours just like pulled pork and are just as bloody delish!! Hope you love them as much as we do and give them a go… they are the best option for a Meat Free Monday!


Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 tins Jackfruit
  • Sea salt and cracked black pepper
  • 1 tsp Garlic powder
  • 1 tsp Cumin powder
  • 2 tbsp Olive oil
  • 400g Black beans, tinned
  • 400g Sweet corn, tinned
  • 50g Fresh coriander, chopped
  • 160g Shredded cheese (vegan)
  • 8 Tortillas
  • GARNISH: Creamy oat fraiche, sliced avocado, jalapeños, more chopped fresh coriander
  • .
  • 60ml Vegetable oil
  • 35g Plain flour
  • 700g Tomato passata
  • 350ml Vegetable stock
  • 1 tbsp Dried oregano
  • 2 tsp Cumin powder
  • 2 tsp Paprika, smoked
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tbsp Brown sugar
  • 1 tsp Cayenne pepper (adjust according to taste)
  • Sea salt and cracked black pepper


  1. Pre-heat oven to 180°C
  2. Make enchilada sauce: heat oil in pan on med heat, add flour and whisk 1 min
  3. Add remaining ingredients except salt and pepper, whisk, boil and then reduce to simmer for 10 mins until thickened whisking occasionally, taste and season then set aside to cool
  4. Drain the jackfruit from the tin, place in a bowl, shred with a fork, and the garlic, powder, cumin, salt and pepper, toss to coat
  5. In a saucepan over medium heat add the oil and sauté the jackfruit for about 5 minutes until it softens
  6. Add the black beans, sweet corn and 1/3 of the enchilada sauce, continue to cook for 3-4 mins, then remove into a bowl, add the chopped coriander and mix well
  7. Spread 1/3 of the enchilada sauce on the bottom of a baking dish
  8. Divide the cheese into 2 bowls
  9. Place equal amounts of the jackfruit filling into each tortilla then divide the cheese from one of the bowls into those 8 tortillas and roll them up
  10. Place the rolled tortillas into the dish on top of the sauce and top with remaining sauce
  11. Bake for 10 mins, remove and add the remaining cheese
  12. Bake 10-15 mins, remove and let stand 5 mins before serving
  13. Garnish with creamy oat fraiche, sliced avocado, jalapeños and more chopped fresh coriander
  14. Enjoy!
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