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FOR THE carnitas style JACKFRUIT
3 cans young jackfruit (link:
2 tsp cumin
2 tsp paprika
1 onion, diced
1/4 lb of mushrooms, sliced
3 cloves garlic, minced
1 lime

30 ounces of crushed organic tomatoes
1 stick celery
2 tbsp arrowroot powder (or cornstarch)
1 tbsp cumin
1 tbsp chili powder
7 pickled jalapenos.

For the Cheese sauce
2 cups diced sweet potato
2 cups diced golden potato
2 medium carrots, diced
3 garlic cloves
1/2 an onion, diced
1/4 cup raw whole cashews
1/4 cup nutritional yeast
1/2-3/4 cup water
3 tbsp lemon juice
1/8 tsp sea salt

2 bags of organic corn tortillas
2 avocados
Chopped lettuce
1 can black olives

Preparing a few parts of the recipe ahead of time before preparing dinner will make it easier as this dish has lots of steps but is worth the effort!

1st Rinse and soak the jackfruit overnight or 3+ hours before time to make dinner. Pour the jackfruit into a strainer and squish each piece to find the hard parts to remove them. The hard parts are the parts that don’t break apart easily and simply aren’t edible. Once you’ve taken apart all the jackfruit, rinse it really well then soak it in a large bowl of water.
2nd Prepare the cheese sauce and beans. Boil the carrots, potatoes, sweet potatoes, onion and garlic cloves in a large pot of water. And start a small pot of canned/drained and rinsed pinto or black beans on medium heat or make from scratch before hand.
3rd While thats boiling, blend together the enchilada sauce ingredients. Warm in a small pot for 5-7 minutes until sauce has thickened. Then set aside while you prepare the rest of the dish.
4th Once the potatoes and carrots are done boiling, drain the water and blend together with the rest of the cheese sauce ingredients in a high speed blender until smooth and creamy.
5th preheat the oven to 375 degrees.
6th Prepare the carnitas style jackfruit. Start a large pot or sauce pan of diced onions and sauté with water on medium heat. Add in diced mushrooms and the spices for the jackfruit and continue sautéing until cooked down. Drain and rinse throughly the jackfruit one more time and then pick up handfuls of the jackfruit and squeeze out all or most of the liquid. Then place in the pot with the onions and mushrooms and stir together on medium heat for about 10 minutes until thoroughly combined and to let simmer. Add lime juice towards the end and mix together.
7th ASSEMBLE THE ENCHILADAS! Spread a layer of enchilada sauce on the bottom of a casserole dish, warm each corn tortilla on a heated pan for 5 to 10 seconds on each side so it becomes bendy, then dip the tortillas in the enchilada sauce and place on a plate. Layer with the carnitas style jackfruit, beans and a little cheese sauce then wrap into a burrito and place in the casserole dish. Repeat this step until you run out of room or start another pan and keep going until you run out of jackfruit and beans. There should still be a good amount of enchilada sauce left
Spread a nice layer of enchilada sauce over the top of the dish then place into the oven for about 20 minutes. Take the casserole dish out and add a layer of cheese sauce then place back into the oven for 20 more minutes until warm and cooked through.
8th top with avocado, lettuce, black olives and optional cashew “sour cream” and enjoy!

Music by Zachary Friederich – Lucky (Instrumental) –


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