Vegan Jackfruit Enchiladas

   

      Have you ever heard of Jackfruit...ME NEITHER!  But ya know what, it's GOOD!  I'd been working on a post for Whole Foods when I was introduced to Jackfruit, the perfect meat substitute (I even fooled The Hubs).  Luckily it comes prepared and ready to use in 5 wonderful flavors in the refrigerated section at Whole Foods.  You can buy it plain and season it yourself,...but why!?  These Vegan Jackfruit Enchiladas were so delicious that I would feel confident serving these to guests, (I feel a dinner party coming on).  This India grown fruit is an excellent source of fiber, low in calories, soy free, cholesterol free, gluten free, and vegan.  FYI, a single tree yields 2-3 tons of fruit each year.  Each of these 8 Enchiladas are only 388 calories, 34g net carbs and 15g protein.  As an added bonus,  this meaty texture fruit is rich in body-cleansing hunger satisfying fiber!  Have I convinced you yet!?  I can't wait to hear what you think when you pick yours up on your next trip to Whole Foods...but don't tell your husband your secrets til the dishes are done...!  ;)  For more interesting information, click on thejackfruitcompany.com, and you will find out why Whole Foods carries their delicious line!  :)

Ingredients for 8 Enchiladas~
1 Roma Tomato, diced
1/2 cup Hatch Chile Cashews (found in nut bin at Whole Foods) or Regular Cashews
1/2 cup Black Rice
1 Tablespoon Extra Virgin Olive Oil
1 medium Yellow Onion, diced
1 Tablespoon chopped Garlic
Dash Cayenne Pepper
3~10oz packages Tex Mex Jackfruit (found in refrigerated section at Whole Foods)
15oz can 365 Organic Dark Red Kidney Beans, drained
8.5oz Corn, drained
4oz diced Hatch Green Chiles
15oz  Hatch Red Enchilada Sauce
1 package of 8 low carb Traditional White LaTortilla Factory Tortillas
1/2 cup Refried Beans
2.25oz drained sliced Black Olives
1 large riped peeled sliced Avocado

     Dice Roma Tomato and drain on paper towel for 4 hours.  Add 1/2 cup Cashews to bowl and cover with filtered water for 4 hours.  Add 1/2 cup Black Rice to saucepan with 1 cup water, bring to simmer and add lid for 40 minutes, remove from heat and set aside.  After Cashews are done soaking, then start working on dinner by adding EVOO to hot skillet, as well as diced Onion, Garlic and Cayenne til golden brown.  Then add all 3 packages Tex Mex Jackfruit to skillet and break apart any pieces that need to be reduced.  Add drained Red Kidney Beans, drained Corn, Green Chiles and cooked Black Rice stirring to combine.  Spray bottom of 9X13 pan with Pam and pour half of Enchilada Sauce in bottom, spread one Tablespoon Refried Beans on Tortilla Shell and then top with an 1/8th of Jackfruit mix, roll up and add to pan.  Repeat with other 7 Shells, and pour remainder of Enchilada Sauce on top.  Cover with foil and bake at 375 for 20 minutes.  Meanwhile, add soaked Cashews to Magic Bullet along with 1/4 cup reserved water from bowl and whip til smooth and well combined.  After Enchiladas have finished baking, spread with Cashew Cream, top with diced Roma Tomatoes and sliced Black Olives, return to oven uncovered for another 5 minutes, remove and let rest for 10 minutes and top with sliced Avocado.  Enjoy  ;)