Jackfruit Zucchini Enchiladas
1 tablespoon of avocado oil (oil of your choice)
1/2 sweet onion (sliced)
1/2 fresh red bell pepper, minced
3 cloves of garlic, minced
1/4 teaspoon of cumin
1/4 teaspoon of dried oregano
1/4 teaspoon of smoked or regular paprika
1/4 teaspoon of Himalayan pink salt
2 cups black beans
3 cups of jackfruit
3 medium zucchini
1 1/2 cups of enchilada sauce
1/2-1 cup vegan cheese (follow your heart ) *optional for topping
Pre-heat oven to 400 degrees Fahrenheit and lightly grease a baking dish.
Prepare your zucchinis by cutting them in half long ways and gently scooping out most of the inside of the zucchini and discarding. You want it so that the shell of the zucchini is just about 1/4 inch thick once the insides have been removed (see video).
In a skillet over medium heat, heat your olive oil or avocado oil and then add the onion and pepper to sauté for 5 minutes. Add in garlic and spices and cook for an additional 2 minutes.
Add your choice of jackfruit (I used The Jackfruit Company brand) in a medium pan oiled with your choice of cooking oil ( I used avocado oil) and sauté it for 6 – 8 minutes. Taste test first. Adjust if need be and after it’s done add it to the baked zucchini.
Add in black beans (after they are thoroughly cooked).
Dividing evenly, spoon the mixture into the zucchinis and place them in the greased baking dish.
Top the zucchini(s) with the enchilada sauce.
Optional: top with soy-free vegan cheese.
Bake for 30-35 minutes at 400 degrees.
Let cool slightly and ENJOY!!