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Need some meal prep ideas? Good, ’cause I’m coming at you with this FLAVOR PACKED recipe for jackfruit enchilada bowls!
This recipe came from my intense love for enchiladas and my determination to crack the code on jackfruit. It was also inspired by Sarah over at Fried Dandelions and her tasty-looking Jackfruit Enchiladas.
If I told you I loved, or even liked, jackfruit the first time I tried it, I’d be lying. The second time was also a bust. Finally I stumbled upon this recipe for BBQ Pulled Jackfruit and tried the method of simmering the jackfruit first, and then baking in the oven. Perfection!
Today we’re turning traditional enchiladas into meal prep bowls. A common recipe request I see in vegan groups on Facebook is for meal prep/make ahead recipes. These jackfruit enchilada bowls can be made and eaten right away – or you can store them in glass containers and enjoy them for lunch next week!
This recipe will make about 3 meals. For the other 2 days of the week, try a couple of these lunches you can make in 10 mins or less!
How to Cook Jackfruit
Jackfruit is one of those super popular, trendy ingredients that people are either excited to try or scared to try. It’s, you guessed it, a fruit. Vegans use it as a meat alternative because when it’s not fully ripened, it isn’t sweet yet, and it’s shreddable like chicken.
Make sure you pick up jackfruit that is in water or brine – not syrup!
It is a little intimidating. I mean, look at it. Jackfruit totally weirded me out when I first encountered it.
In the above graphic, I show you what the rind, rags, and core are. I recommend keeping the rind and rags, but cutting off the core because it’ll throw the texture off. After cutting off the core, I remove the seeds, and squish the rind so it shreds with the rags.
Once you get your hands in there, you’ll know what I’m talking about.
Place the jackfruit in a skillet and simmer in liquid for 15-20 minutes (until the liquid is pretty much all soaked up). For this recipe, simmer it in enchilada sauce.
As it’s cooking, just take a spatula or a fork and smush it around a little so it shreds up even more.
Line a baking sheet with parchment paper and bake the jackfruit in the oven for 15 minutes. This really makes a HUGE difference when it comes to texture.
Prep your remaining ingredients while the jackfruit is cooking: I love either black beans or pinto beans, corn, and tomatoes. You could even throw some shredded vegan cheese on top.
Jackfruit Enchilada Bowls
- 2 cups uncooked rice
- 2 20 oz cans of jackfruit – in water or brine
- 2 cups enchilada sauce – *
- 1 1/2 cups corn
- 1 can black beans or pinto beans
- 3 tomatoes – chopped
- garnish options: vegan cheese, cilantro, lime juice, garlic powder, salt, etc.
- Cook rice per package instructions.
- Preheat oven to 425 degrees Fahrenheit.
- Prep the jackfruit: cut the core off, remove the seeds, then shred the rags (details about these parts above in post.)
- Place shredded jackfruit in a skillet. Add in 1 cup enchilada sauce (save the other cup for assembly). Simmer on medium heat for 15-20 minutes or until the enchilada sauce is pretty much soaked up.
- Line a baking sheet with parchment paper. Spread jackfruit evenly onto sheet. Bake for 15 minutes.
- If eating right away, heat up corn and black beans.
- Assemble bowls: Scoop rice into bottom. Top with jackfruit, corn, black beans, and chopped tomatoes (you can leave the tomatoes separate if you want them fresh, but I don’t mind them re-heated up with the other ingredients). Drizzle some enchilada sauce over top. Garnish with your preferred ingredients. This recipe makes about 3 bowls.
- To re-heat: Warm up in microwave for 1-2 minutes.