Vegan BBQ Jackfruit, Kale & Black Bean Enchiladas
Author -Yields: 12 -16 enchiladas
Ingredients
- 1 tablespoon olive oil
- 12 ounces washed and chopped curly kale
- 3 cloves thinly sliced garlic
- 2 tablespoons freshly squeezed lime juice
- 1 ½ cups cooked black beans 1 can, drained and rinsed
- 20 ounces The Jackfruit Company BBQ jackfruit
- Salt and freshly ground pepper to taste
- 12-16 corn or wheat tortillas of choice
- 1 15- ounce can green enchilada sauce or a batch of the tomatillo sauce inthis recipe
- Chopped fresh cilantro pickled jalapenos, and/or chopped avocado, for serving
Instructions
- Preheat your oven to 350F and lightly spray a rectangular baking dish with oil.
- Heat the oil over medium heat in a large, roomy skillet. Add the garlic slices and allow them to sizzle for about a minute; next, add the kale (you may need to do so in batches) and stir it as it wilts down. Continue cooking the kale until it’s tender, about 4-5 minutes.
- Stir in the lime juice, black beans, and jackfruit. Mix and heat the ingredients through; taste and add salt and pepper as needed.
- Pour ½ cup of the enchilada sauce in the bottom of the baking dish and spread it thinly and evenly. Fill each tortilla with about 1/3-1/2 cup jackfruit mixture. Wrap the tortillas up and place them, seam side down, in the baking dish. Pour the remaining sauce on top of the enchiladas. Bake for 35-40 minutes, or until the sauce has darkened on top and the edges are golden. Top the enchiladas as you like, and serve.