Jackfruit Enchiladas

This is such an easy recipe to make, and tastes great. It’s a perfect week-night, family friendly meal, as you don’t have to think too much about it and can serve it with whatever you have in the house – salad, coleslaw, potato wedges, guacamole or corn on the cob. I usually make up a large batch and freeze it in portions, ready to be microwaved for an easy, healthy, homemade ready meal.

You can pick the spice mixes up from any supermarket now, and though mine is an Asda own brand, there are lots of brands making them. I use them as a flavour base for meals, topping them up with herbs and spices from my cupboards to intensify or alter the flavours slightly. But with this recipe, there’s no need. The herbs and spices used in fajitas are very similar to those used in enchiladas, so I don’t find I need to alter the spices at all. However, if you like your food with a bit of a kick, you could add a few chilli flakes if you like.

Jackfruit is becoming more and more popular. It doesn’t have much of a flavour itself, but it makes a great meat substitute as it holds its texture really well. It will even shred the way pulled pork or chicken does. If you’re in the UK and struggling to find it in the meat-free section of your local supermarket, try the baking aisle, it’s usually stored with the other tinned fruits.

Ready in 50 mins (10 mins prep, 15 mins on the hob, 25 mins bake) – serves 4.

Ingredients:

2 tablespoons of olive oil
1 large white onion, finely diced
1 courgette, diced
1 capsicum (bell) pepper, diced
1 tin of jackfruit, drained and cut into bitesize pieces
1 large garlic clove, crushed and finely chopped
1 packet of fajita spice mix, any brand
4 wraps (I’ve used wholemeal)
A 500g pouch of passata
150g of grated cheese
A good pinch of basil
A good pinch of oregano

Method:

Preheat your oven to 200c / 180c fan / gas mark 6.
Put the oil, onion, courgette and pepper into a large pan, and cook for about 10 mins, over a medium heat, until softened.
Stir regularly to make sure it doesn’t burn.

Add the jackfruit, garlic and spice mix.
Mix well and cook for a further 5 mins, stirring regularly.

Lay your wraps out on a board or flat surface, and spoon an even amount of mixture into the middle of each.

Roll each wrap around the filling and place in a greased oven proof dish.

Pour the passata over the wraps.
Spread out evenly and top with the cheese and herbs.

Bake for 25 mins, or until the passata is bubbling nicely and the cheese is starting to brown on top.
I bake mine on a sheet of kitchen foil to catch any drips.