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ENCHILADAS PLATE!

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Dinner tonight was amazingggggg – y’all have already seen in my story but I want to post here so you guys can have the details! Jackfruit enchiladas, spicy Mexican rice ,vegan refried beans and lastly we have the kale salad!!! ? oh wait!! forgot to mention – yes that is my quick and easy tofu feta! ?? the meat eaters in the house loved this meal!!! Oh and this meal is WINE PROOF ?- made it a little typsy dipsy and it went amazing! Check out the enchilada plate recipe below – you can check my story for the video on how to – I’ll be sure to save it ?

ENCHILADAS PLATE!
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ENCHILADAS PLATE!

Recipe by blkandveganCourse: Dinner, LunchCuisine: Mexican
Prep time

30

minutes
Cooking time

45

minutes

Enchiladas, beans, rice and salad! What more does one need!

Ingredients

  • Enchiladas

  • 2 cans jackfruit, drained and rinsed

  • 1 small can tomato sauce

  • 1/4th white onion

  • 1/4th green and red bell pepper

  • 3-4 garlic cloves minced

  • 1 can green Chile’s

  • 1 pack flour tortillas

  • 1 large can green or red enchilada sauce

  • @fieldroast chao cheese (optional)

  • Jackfruit Seasonings: (to taste)

  • Cumin ( don’t be shy)

  • paprika

  • oregano

  • garlic powder

  • red chili flakes

  • salt

  • pepper

  • pinch of cinnamon

  • Mexican Rice

  • 1 cup white rice

  • 1 Mexican seasoning packet

  • 2-3 whole garlic cloves

  • 1/4th roughly chopped onion

  • Beans

  • 2-3 tsp olive oil

  • 2 cloves garlic (minced)

  • 1/4th onion (minced)

  • 1 can spicy vegetarian refried beans

  • water to taste

  • Salad

  • Kale – medium pack

  • 1/2 Lemon freshly squeezed

  • Pepper to taste

  • Salt to taste

  • A little olive oil

  • Cherry Tomatos to taste

  • Tofu Feta

  • 1 slice tofu

  • 1-2 tsp apple cider vinegar

  • salt, pepper & garlic powder to taste

Directions

  • Mexican Rice
  • Add rice, garlic, onion and Mexican seasoning pack with accurate amount of water according to your rice instructions and turn rice cooker on
  • Let it work its magic while you begin the enchiladas
  • Enchiladas
  • Drain your jackfruit and rinse under cold water while you break it down into a shred like consistency using your fingers! Once to your liking sprinkle cumin on top and set aside
  • Begin with 1 tbsp olive oil heated to a medium heat, next add your bell pepper, garlic, and onion and cook until fragrant
  • Add your seasonings and cook for another 2 minutes!
  • Next, add in your small canned tomato sauce and using that same can, add some water and pour water into the tomato mixture and bring to a boil
  • Add in your rinsed jackfruit and your green Chile‘s and lower to a simmer for 10 mins
  • Once simmer is complete, begin to load your tortilla shells with the jackfruit mixture and chao cheese and wrap tightly
  • top with green enchilada sauce and cook wrapped @ 375 for 25 minutes and 5 minutes unwrapped and donezo!
  • Beans
  • Begin with 1 – 2 tsp oil and once heated add your garlic and onion
  • Add in your can of beans and slowly add in 1/4th water until you get desired consistency
  • Heat and serve!

Notes

  • The Salad and Tofu feta are pretty self explanatory so I didn’t feel a need to do a recipe break down!
  • Some advice for the tofu feta – you can always make it first and set aside in the fridge

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