Vegetarian Enchiladas

PREP TIME: 30 minutes | COOK TIME: 45 minutes YIELD: 6 servings 

The Homemade Enchilada Sauce

Ingredients

• 3 tbsp. olive oil 
• ½ yellow onion, minced 
• 3 garlic cloves, minced 
• 1 6-oz. can of tomato paste 
• 1 chipotle chili, diced 
• 1 tbsp. adobo sauce 
• 1 tbsp. cumin 
• 2 tsp. garlic powder 
• 2 tsp. chili powder 
• 2 tsp. tajin 
• 1 tsp. smoked paprika 
• 1 tsp. lime juice 
• ½ tsp. oregano 
• 1½ c. vegetable broth 

Directions

1. Add the olive oil and minced onion to a medium-sized saucepan. 
2. Cook the onion over medium heat until translucent, about 5 minutes. 
3. Next, add the garlic cloves, stirring occasionally. 
4. After 2 minutes, add the tomato paste, diced chipotle chili and the adobo sauce. 
5. Stir to combine, and reduce the heat to medium-low. 
6. Add the spices, lime juice and vegetable broth. 
7. Cover and simmer on low for 10 minutes. 
8. Remove from heat and allow the sauce to cool for 5-10 minutes before adding to a food processor. 
9. Pulse until smooth, then set to the side. 

The Enchiladas 

Ingredients 

• 2 tbsp. olive oil 
• ½ yellow onion, minced 
• 1 red bell pepper, diced 
• 1 c. homemade enchilada sauce 
• ½ c. vegetable broth 
• 2 c. jackfruit, shredded 
• 1 tsp. lime juice 
• 2 tsp. cumin 
• 2 tsp. garlic powder 
• 1 tsp. tajin 
• 1 tsp. paprika 
• ¼ tsp. cayenne pepper 
• 2 c. Mexican jack cheese, shredded 
• 6 flour tortillas 
• ¼ c. red onion, diced 
• ¼ c. cotija cheese, crumbled 
• ½ avocado, pitted and sliced 
• 1 dollop of sour cream 
• 2 limes, sliced 

Directions

1.  Add the olive oil and onion to the same medium-sized saucepan that was used to make the enchilada sauce. 
2. Stir occasionally over medium heat to sweat the onion for about 5 minutes. 
3. Then, add the diced bell pepper, enchilada sauce and vegetable broth. 
4. Cook the vegetables for 10 minutes until softened. 
5. After 10 minutes, add the shredded jackfruit, lime juice and seasonings. 
6. Stir to combine with the vegetables and sauce, then cook for 10 minutes. 
7. After 10 minutes, reduce the heat to low and add 1 cup of cheese. 
8. Fold in the cheese, and remove from heat once the cheese is completely melted. 
9. Preheat the oven to 400° F and add 1 cup of the homemade enchilada sauce to the bottom of a 9” by 9” baking dish. 
10. Next, place a tortilla on a plate and add 2 large spoonfuls of the filling to the end of the tortilla. 
11. Roll the tortilla over the filling until neatly folded, then place in the prepared baking dish. 
12. Repeat with the rest of the tortillas until there is no more filling. 
13. Pour 1 cup of enchilada sauce over the prepared tortillas, then sprinkle 1 cup of shredded cheese over the sauce. 
14. Bake the enchiladas uncovered for 10 minutes. 
15. Allow to cool for 5 minutes before topping with diced red onion, crumbled cotija cheese, sour cream, limes and avocados.