Give your family meal a Mexican twist with our spicy and smoky plant-based enchiladas.
We made them with low-carb zucchini wraps and a vegan filling of shredded jackfruit, peppers, and cilantro — simply divine.
Rinse and squeeze the jackfruit chunks. Then, trim off the hard bits and only keep the stringy parts.
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Next, finely chop the shallot and peppers.
For the enchilada sauce, mix passata with cayenne pepper, smoked paprika, chilli powder, cumin, and hot sauce sauce in a bowl.
For the filling, sizzle the shallots and garlic with oil in a skillet. Then, add jackfruit, peppers, a ladle of sauce, cilantro, lime juice, and cook for 10 minutes, mashing the jackfruit into shreds.
For the zucchini wrap, peel the courgettes into thin, flat ribbons using a vegetable peeler.
For each enchilada, stagger three zucchini slices lengthwise, and add one spoonful of filling at one end of the wrap.
Then, roll the zucchini tightly around the filling and place it seam side down in a casserole dish.
Top everything off with the remaining spicy sauce and vegan cheese if you're using it.
Bake the zucchini enchiladas at 200°C (400°F) for 25-30 minutes and optionally garnish with fresh cilantro, a drizzle of hot sauce or vegan sour cream.