Jackfruit Enchilada Bake


Serving suggestion: Jackfruit Enchilada topped with homemade Sour cream, Coriander, Tortilla crumbs, and Jalapenos with a Rocket Salad

Mmmmmexican food is one of my all time faves. Any time of the day, make it Mexican-inspired and I'm there! I love how vibrant and colourful the food looks and the combination of flavours, so friggen good. Seeing as I have a more time due to Covid19 (at least that's one upside) I can have a bit more of an experiment with dishes and can actually form recipes... woohoo! This Enchilada bake is inspired by something we used to make at work a few years ago, but it used a whole lotta Cheese! This recipe is vegan, however for you Cheese nuts out there, just sub vegan Cheese with dairy Cheese! Right thats enough of an intro, lets cut to the chase...

You will need:

(Makes 4 portions approx.)

1 large Red Onion

6 cloves of Garlic

1.5 cups (approx.) of Buckwheat groats

1 tin of Jackfruit (drained)

1 tin of Tomatoes (chopped)

1 tin of Black Beans (drained)

1.5 Lime's juice

Vegan grated melty Cheese - I used Violife

1 tbsp of Jalapenos & 1 tbsp of brine (add more if you want)

a large handful of Coriander (chopped)

1 tbsp of Chilli Sauce (optional)

Salt & Pepper to taste

Spices:

2 heaped tsp of Smoked Paprika

2 tsp of Oregano

1.5 tsp of Cayenne Pepper (add more if you likey spicy)

2 tsp of Cumin

1 tsp of Turmeric

Vegan Sour Cream:

(makes 4 portions approx.)

4-6 tbsp of Coconut Yogurt

1/2 a Lime's juice

1 tbsp of Jalapeno brine

1/2 tsp of Garlic powder

Salt & Pepper to taste

Equipment:

1 large pan

1 small pan

1 sift/small colander

1 chopping board

1 sharp knife

1 Garlic crusher

1 medium-size Pie dish

Method:

If you can, I would suggest draining and chopping the Jackfruit, massaging in the spices, squeeze in 1/2 a Lime's juice, Salt and Pepper and letting it marinate in a bowl for a couple of hours/over night as this will make sure that its really take up the seasoning!

-Peel and dice the Onion and add to the large pan with some Salt, a splash of water and turn it on medium heat

-Peel and crush the Garlic and add to the pan, stirring every now and again to ensure it doesn't catch

-Put the kettle on to boil, once boiled fill small pan with boiling water and place on the hob medium heat

-Once the water is simmering add the Buckwheat and cook for 18minutes (if you cook it differently- go with the way you know)

-Add the Jackfruit, with the spices to the large pan and cook down with the Onion and Garlic for 20 minutes or so adding more water if needed- you want the Jackfruit to soften a bit

- Pop the oven on 180c (or equivalent) to preheat

-Drain the Buckwheat, give it a good rinse and pop to the side

-Add the drained Black Beans and chopped Tomatoes in to the large pan, coating the contents

-Add in the Jalapenos and brine, Chilli sauce, a small handful of Cheese, the chopped Coriander, Salt and Pepper and mix well

-Then add in the Buckwheat, Lime juice and mix well

-Have a taste and add more Salt and Pepper

-Pour the contents into the Pie dish and cover with Cheeeeeeese!

-Bake for 25 minutes, until the Cheese has melted

-Let it cool a little, then dish it outtttt!

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