Pulled Jackfruit Enchiladas Verdes

Serves: 4

Enchilada Sauce - next time, double the sauce - read notes

1 cup canned diced green chilis (two 4 ounces cans)
3/4 cup water
1/2 tbsp of chopped garlic cloves, chopped
1/2 tsp salt
1/2 tsp cumin powder
1/2 tsp oregano
1/4 tsp black pepper

Combine all the above ingredients into a small saucepan and allow to simmer for about 5 minutes.

1 tbsp gluten free flour (I used gluten free oat flour)

Add gluten free flour and mix well.

Allow it to cool for 15 minutes. use vita mix to blend the sauce into a more smooth puree.

Simmer the sauce for 5 more minutes until slightly thicker.

This will save in a mason jar for up to a week.

Yields: 1 cup and 2 tbsp enchilada sauce

Jackfruit Filling

One 14 ounces green jackfruit in water or brine can, drained and chopped

Cut the jackfruit into thin slices from core to the outer edges.

2 garlic cloves, chopped
3 tbsp tamari
1/4 tsp black pepper
1/4 tsp chili powder

Add jackfruit to the saucepan, along with garlic, tamarin, black pepper powder, chili powder. Let it marinate over medium heat for 10 minutes, stirring regularly to coat the jackfruit evenly. After 10 minutes, it will be darker and more tender.

Use potato masher to smash all the jackfruit up to get the shredded texture.

Yields: 1 and 1/3 cup jackfruit fillings

Enchilada

Preheat the oven to 350 degrees F.

9 x 13 baking dish
8 tbsp black beans (cooked from 1/3 cup dry black beans, 1 tbsp per enchilada)
8 tbsp frozen corn (1 tbsp per enchilada)
1/4 cup cilantro
8 corn tortillas

Warm tortillas in inron griddle.

To make enchiladas, grab a deep 9 x 13 baking dish and lay out thin layer of enchilada sauce.

Lay out a thin layer of enchilada sauce, about 1/4 cup

Then take 1 warm tortilla and line with 2 tbsp jackfruit, 1 tbsp black beans, 1 tbsp corn and cilantro. Roll lengthwise around the filling, then place seam-side down in the pan.

Repeat about 7 more times, then pout most of the sauce over top (reserve 1/4 cup for after cooking).

Cover with a foil and pop in the oven for about 25 minutes, until the edges just start to turn golden.

Note: You may have enough extra ingredients to make another smaller pan as well; just repeat the same process.

1/4 cup ground cashews
1/4 cup reserved green sauce

Use blender to pulverize some raw cashews into powder, which can be sprinkled on top for a chessy garnish. Add the reserved green sauce. Then return to the oven, uncovered for 5 minutes to further crispify the tortillas. Finally use spatula to plate the enchiladas and garnish with a sprig of cilantro.

Serve with Spanish Rice, Mexican Pinto Beans and Avocado (MUST).

Source: oneingredientchef
Taste Note: Tastes AWESOME. Probably next time, double the sauce and drizzle the sauce over just before serving.

Vegetable Enchilada Casserole

Serves: 4

Cook Beans

1 cup black beans

Overnight soak black beans in water.

1/2 tsp salt
4 cups water

Cook black beans in instant pot in manual mode in high pressure for 30 minutes and let the pressure release naturally.

Yields: 2 and 1/2 cups cooked black beans

Enchilada Sauce

2 tbsp olive oil
1/2 tbsp chili powder
2 tbsp gluten free oat flour

2 cups water
3 ounces can tomato paste
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp cayenne pepper
3/4 tsp salt

Combine oil, chili powder and flour in a small sauce pot. Whisk them together over medium heat and allow it to begin to bubble. Let the mixture bubble while whisking for about one minute.

Add water, tomato paste, ground cumin, garlic powder, cayenne pepper, salt, whisk until smooth.

Heat the sauce until thick and bubbly, about 5 minutes in medium heat.

Yields: 2 cups enchilada sauce

Vegetables

3/4 pound vegetables, chopped into small pieces
(I used the following combination
1 and 1/2 cups zucchini, 1/3 cup carrots, 1 cup mushrooms - 2 large mushrooms)
1 cup frozen corn kernels
1 cup green onion, chopped (3 green onions)
1/2 cup cilantro, chopped
3/4 tsp salt

Combine zucchini, black beans, frozen corn kernels, green onions, cilantro, jalapeno and salt, stir until evenly combined.

Yields: 6 cups

Assemble

12 small corn tortillas (4 tortilla per layer)
1 and 1/2 cups taco blend cheese (used full pack)

Preheat the oven to 350 degrees F. 

Prepare 9x9 casserole dish by coating lightly with olive oil.

Spread 1/2 cup of sauce in the bottom of the dish. Arrange 4 tortillas over the sauce, followed by 2 cups of the vegetables. Drizzle 1/2 cup of sauce over the vegetable, then top with 1/2 cup cheese. 

Repeat these layers 2 more times, until the vegetable mix, sauce and cheese are gone. (tortillas-vegetables-sauce-cheese)

Bake the casserole for 45 minutes or until the edges are bubbly and the cheese just begins to brown on top.

Source: budgetbytes

Taste Note: Tastes AWESOME