BBQ Jackfruit Enchiladas

Enchiladas are one of my favourite Mexican dishes. I like to have fun with different fillings and this time I took a shot and made my enchiladas with smoky BBQ jackfruit, sweet potatoes and black beans. They came out absolutely beautiful, easy to make and packed with plant protein.


Prep Time: 45 mins
Cook Time: 20 mins
Yields: 4


  • 1 can jackfruit
  • 1 tablespoon olive oil
  • 1 small white onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon liquid smoke
  • pinch of cayenne pepper
  • 1/4 cup BBQ sauce of your choice
  • 1 medium sweet potato, cooked, peeled and cut into cubes
  • 1/2 cup cooked or canned black beans
  • 1/2 cup chopped coriander
  • 1/2 cup sour cream (use dairy-free sour cream, if vegan)
  • 1 teaspoon taco seasonings
  • salt and pepper, to taste
  • 8 corn tortillas
  • 2 cups tomato sauce or enchilada sauce
  • 1/2 cup grated cheese (use dairy-free cheese, if vegan)
  • toppings of your choice, for serving


  1. In a frying pan heat oil over medium heat and add onions and garlic. Cook for 5 minutes or until onions are golden brown. Add in jackfruit, paprika, chili powder, liquid smoke and cayenne. Cook for a couple of minutes. Add in BBQ sauce and cook for another 3 minutes.
  2. In a bowl combine jackfruit, sweet potato, beans, coriander and sour cream. Add seasonings. Preheat oven to 180°C and spread about 1 cup of tomato sauce/enchilada sauce on the bottom of the baking dish. Follow the package instructions to soften the tortillas.
  3. Place about 2 tablespoons of the filling mixture into each tortilla, roll up tightly and place into the prepared baking dish seam-side down. Repeat with the remaining tortillas and the filling. Pour the remaining tomato sauce over the tortillas and sprinkle with cheese.
  4. Bake for 20 minutes or until golden brown and the cheese has melted. Serve warm garnished with fresh coriander and sour cream. I served my enchiladas with avocado slices and jalapeno peppers as well. Enjoy!

Nutrition Facts

Per serving: 483 KCALS | 16.6G FAT | 7.6G SAT FAT | 72.3G CARBS | 11.9G SUGAR | 11.3G FIBRE | 16.4G PROTEIN

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