Jackfruit Enchilada Bowls
These flavor-packed vegan jackfruit enchilada bowls are perfect for make-ahead lunches!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
- 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.
*I cheat and buy canned enchilada sauce. But you can make homemade, too.