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Easy vegan enchilada recipes

Chipotle Jackfruit Enchiladas

These delicious jackfruit enchiladas are stuffed with tender chunks of chipotle-seasoned jackfruit and black beans before being smothered in flavorful enchilada sauce and then loaded with all the toppings!
Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 8 servings
Calories 269kcal


  • Large 9x13 Casserole Dish
  • Large Pan


  • 8 medium flour tortillas
  • 2 cups red enchilada sauce

Enchilada Filling -

Enchilada Toppings -

  • ½ cup shredded vegan cheese (I used Violife shredded cheddar)
  • 4 cups romaine lettuce chopped
  • 2 medium roma tomatoes diced
  • 1 medium avocado mashed
  • 1 cup vegan sour cream
  • 1 cup cilantro roughly chopped
  • 1 small jalapeno seeded and sliced
  • ½ cup green onions sliced


  • Preheat the oven to 350 degrees. 
  • In a large pan over medium heat, saute the diced onion in 3-4 tbsp of vegetable broth (or water) until they’re soft and translucent. Add the minced garlic, 2 tbsp tomato paste, 1 tbsp adobo sauce, 2 tsp vegan Worcestershire, 2 tsp smoked paprika, 2 tsp chili powder, 1 tsp cumin, ¼ tsp salt, and ¼ tsp black pepper to the pan. Stir to combine and let it cook for 2-3 minutes until fragrant.
  • Add the rinsed and drained jackfruit, lime juice, and water to the pan. Cover the pan and let it cook for 30 minutes or until the jackfruit is tender, stirring occasionally. 
  • Remove the lid and use a wooden spoon (or potato masher) to lightly mash and break up the chunks of jackfruit. The jackfruit should shred easily. Mix the jackfruit with the rest of the sauce. If there is any liquid left in the pan, let it cook a few more minutes with the lid off until the liquid has been absorbed. Add the black beans to the pan and mix well to combine.
  • Pour ½ cup of red enchilada sauce into the bottom of a 9x13 inch casserole dish. Swirl it around to evenly coat the base.    
  • Lay one tortilla on a flat surface and fill it with ¾ cup of filling. Press the filling down and roll it up. Place the enchilada into the casserole dish. Repeat this step until you're out of filling. You should be able to make 8 large enchiladas.
  • Pour the rest of the enchilada sauce over the enchiladas. Top with shredded vegan cheese, cover with parchment paper, and bake the enchiladas for 30 minutes. 
  • Remove the casserole from the oven and let it cool for a few minutes before you add all of the toppings.


  • Make sure you use canned young green unripe jackfruit, don't use fresh jackfruit or canned sweet jackfruit in syrup for this savory jackfruit enchilada recipe.  
  • To save time, you can use the premade vegan enchilada sauce that I used. However, if you want to make homemade enchilada sauce, I really like this oil-free recipe
  • If you think that you're going to have leftovers, reserve 1-2 tbsp of the enchilada sauce to use when reheating. Or add a splash of water to the sauce to help loosen it up when reheating.
  • Store leftover enchiladas in an airtight container in the fridge for 4-5 days or freeze it for a future meal. 


Serving: 1enchilada | Calories: 269kcal | Carbohydrates: 43g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Sodium: 1504mg | Potassium: 92mg | Fiber: 4g | Sugar: 10g | Vitamin A: 735IU | Vitamin C: 2.2mg | Calcium: 74mg | Iron: 2.8mg