Jackfruit Enchiladas

Jackfruit Enchiladas

Mildly spicy and satisfying, these enchiladas are stuffed with smoky BBQ jackfruit and smothered in vegan cheese and homemade chipotle sauce made from just four ingredients. Top with guacamole, salsa and coriander – and enjoy.

Jackfruit
1/2 tbsp olive oil
6 shallots, chopped
300 grams Amazonia smokey BBQ jackfruit

Chipotle sauce
1/2 tbsp olive oil
3 shallots, chopped
400 grams tinned organic tomatoes
2 tbsp harissa paste

4 tortillas (softened in sandwich press or pan)
60 grams cheddar cheese, grated (or vegan cheese)

Method
1. Heat olive oil over medium heat. Add shallots & braise for approx. 5 minutes.
2. Add jackfruit. Using tongs, gently pull the jackfruit apart whilst heating. Cover and allow to cook for approx. 10 minutes, mixing regularly.
3. Meanwhile prepare sauce. Heat olive oil over medium heat. Add shallots & braise for 3-5 minutes. Add tomatoes and harissa paste, lower heat and simmer for 10-15 minutes.
4. Preheat oven to 180 degrees C.
5. Arrange tortillas in an oven proof dish, laying flat. Spoon a small amount of the jackfruit mix in the tortillas and gently fold over.
6. Pour the sauce on top and cheese. Place in the oven and cook for 5-10 minutes or until cheese has melted.
7. Serve with guacamole, salsa, coriander and/or sprouts.