Description:

Stuff grain-free tortillas with enchilada-spiced jackfruit then smother then with a creamy vegan cheese made from macadamia nuts to satisfy all your south-of-the-border cravings.

Best for: Paleo & Vegan Meal Option

Prep Time:

Cook Time:

Cool Time:

Total Time:

Ingredients

• 1 1/2 cups crushed tomatoes
• 2 tsp chili powder
• 1 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp oregano
• 1/8 tsp cinnamon
• 1 14 oz) can jackfruit, drained, rinsed, and shredded
• 8 grain-free tortillas
• ¼ cup cilantro, chopped

Macadamia cheese:

• 3/4 cup raw macadamia nuts, soaked overnight* then drained
• 2 Tbsp pumpkin puree
• 1/4 cup nutritional yeast
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp paprika
• 1/8 tsp white pepper
• 1/8 tsp nutmeg
• Salt and pepper to taste

Directions

1. To make the macadamia cheese: Preheat oven to 350F. Grease a casserole dish. Set aside.
2. In a food processor, combine 1 1/2 cup water, drained macadamia nuts, pumpkin puree, nutritional yeast, paprika, garlic, onion, white pepper, nutmeg, and salt and pepper to taste. Puree 2-3 minutes, until smooth. Set aside.

1. To make the enchiladas: In a large bowl, whisk together tomato sauce, chili powder, cumin, coriander, oregano, cinnamon, and salt and pepper to taste. Remove 1 cup of the sauce and set aside.
2. Add jackfruit to remaining sauce and toss to coat.
3. Lay tortillas out on a clean surface. Divide jackfruit evenly between tortillas then roll and place seam-side down in prepared casserole dish. Pour remaining enchilada sauce over top then top with macadamia cheese. 
4. Transfer to oven for 15-20 minutes, until warmed through. 
5. Serve warm, garnished with cilantro

Servings:

Nutritional Information per Serving:

• Calories 461.3 kcal
• Fat 30.8g
• Total Carbs 38.5g
• Sugars 6.5g (Sugar Alcohols 0g)
• Fiber 13.3g
• Sodium 831.1mg
• Protein 14g

Author: SuperFat Staff

Published: Jan. 29, 2020