
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 hrs 30 minutes mins
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.