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Black Bean & Jackfruit Enchiladas Plant-Based Gluten-Free


A burst of creaminess and flavors, digestively soothing and comforting !



Black Bean & Jackfruit Enchiladas Plant-Based Glute-Free

A nourishing and complex comfort meal without unnecessary fats and oils, yet very rich and creamy!
Prep Time 2 hours 30 minutes
Course Main Course
Cuisine Gluten-free Cuisine, Mexican, Plant-based Cuisine,
Servings 10

Equipment

  • 1 blender or food processor
  • 1 Oven

Ingredients
  

Enchiladas Filling

  • 1 onion
  • 5 - 6 garlic gloves
  • 3 tbsp avocado oil
  • 1 tsp turmeric
  • 1 tsp fenugreek powder
  • 1/2 tsp dried sage
  • 1 tsp smoked paprika
  • 1 tbsp chili flakes
  • 1/2 tsp cumin powder
  • 1/2 bunch fresh coriander
  • 1 tsp Himalaya salt
  • 1 tsp nigella seeds
  • 1 jar organic shredded jackfruit
  • 2 cans organic black beans
  • 1 piece eggplant (chopped and roasted) or mushrooms
  • 75 gr organic tomato paste

Enchilada Red Sauce

  • 2 red bell peppers
  • 2 pointed red peppers
  • 5 fresh tomatoes
  • 1 onion
  • 1/4 chopped celeriac
  • 3 tbsp avocado oil
  • 1 tsp Himalaya salt
  • 1/2 tsp black pepper powder
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 tsp herbs de Provence ( rosemary, thyme, tarragon, marjoram)

Enchilada White Sauce

  • 250 gr raw unsalted cashews soaked overnight or 4h in hot water
  • 3 tbsp freshly squeezed lemon juice
  • 1 tsp Himalaya salt
  • 1/2 tsp black pepper
  • 1 tsp onion flakes or onion powder
  • 1-2 garlic cloves - optional
  • 300 ml water ( should not exceed the level of cashews in the blender recipient)

Instructions
 

To make the red sauce:

  • On a large baking tray lined with parchment paper spread the vegetables including chopped eggplant.
  • Keep eggplant separate, do not mix with the other vegetables. We only roast the eggplant to use it for the filling.
  • Coat all veggies in a bit of avocado oil. Splash some tamari sauce over the eggplant if available.
  • Roast everything in the oven for up to 30 minutes.
  • Remove from oven. Apart from the eggplant, add the rest of the veggies to a big blender cup.
  • Add all the spices, a bit of water and blend until smooth and runny. Should not be very thick but rather runny and pourable.

To make the white sauce:

  • Add all the ingredients to a blender, make sure the water is a little below the cashews. We aim for a rather thick consistency but still pourable. Blend until smooth.

To make the filling:

  • In a large saute pan (ideally ceramic non-stick), add chopped onions and garlic and the avocado oil.
  • Add water bit by bit and sautee for a 3-4 of minutes.
  • Add the jackfruit and all the spices. Let cook with lid on for 10 minutes.
  • Add 2 cans organic black beans rinsed and drained. Let cook for 5 minutes.
  • Add the roasted eggplant.
  • Add 3 tbsp organic tomato paste. Let cook until flavors combine and we have reached desired consistency. The mixture should not be runny, we don't need much liquid here.
  • Add fresh coriander, taste, adjust if necessary.

To assemble enchiladas:

  • In a baking tray add some red sauce as a bottom layer, the base for the enchiladas.
  • Using gluten-free tortillas of choice, start filling each adding also some white sauce before rolling them up.
  • Once all enchiladas are laid out and the tray is complete, pour some red sauce on top and alternatively white sauce.
  • Optional - some shredded vegan cheese can be spread on top as well.
  • Bake at 200C / 400F for about 20 - 30 minutes until brown on edges.
  • Remove from oven. Sprinkle some finely chopped chives / parsley / coriander.
  • Serve with avocado slices or some salad of choice or just as they are.
  • Enjoy!

Notes

  • To save time, the red sauce can be made from a tomato passata and herbs blended together, however the roasted red peppers help create a particularly awesome flavor .
  • FOR A NO GARLIC NO ONIONS VERSION: To make the filling, substitute onions with finely chopped fennel and celery and substitute garlic with Asafoetida powder ( no more than 1/3 tsp). Fennel would be also roasted with the red peppers, tomatoes, celeriac and  then blended with the herbs and spices to make the red sauce.

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