These Instant Pot Vegetarian Jackfruit Enchiladas are a fun and delicious vegetarian take on the Mexican classic. Made with an easy homemade enchilada sauce and instant pot jackfruit filling, they are the perfect dinner any night of the week!
I’ve been having so much fun coming up with healthier meatless meals to share with you this month! These Instant Pot Vegetarian Jackfruit Enchiladas are definitely a favorite! It is no secret that I love Mexican food and these definitely satisfy that craving.
The secret is in the sauce! Don’t let making homemade enchilada sauce deter you from trying this recipe, it is SO simple, you’ll see! The sauce pairs perfectly with the jackfruit enchilada “meat” to make the filling for these vegetarian enchiladas!
How to Make Homemade Enchilada Sauce
This enchilada sauce is loaded with flavor and super simple to make! The sauce is a base of crushed tomatoes, vegetable broth and olive oil, spiced with chilis in adobo and chopped green chilis and seasoned with chili powder, oregano, onion powder, coriander, salt, garlic, shallot and lime juice. All you have to do to make the sauce is add all of the ingredients to the bowl of your food processor and process it on high until it is smooth, thick sauce.
What is Jackfruit?
Jackfruit is large tropical fruit with a green, bumpy skin. It’s “meat” can be eaten raw or cooked. Jackfruit “meat” has a dense, fibrous texture which makes it a great meat substitute. When pressure cooked jackfruit mimics pulled pork both in texture and it’s ability to absorb flavor. Because of this, it works great for enchiladas! The jackfruit enchilada filling that we’re using for this recipe requires just 10 minutes in the Instant Pot! Jackfruit has a tough texture before it is cooked, but it becomes soft and “pulled” once it is pressure cooked.
How to Assemble Jackfruit Enchiladas
Enchilada assembly is simple! Fill each tortilla with the pulled jackfruit filling, top with cheese and roll the tortilla up tightly. Place each filled tortilla with the seams down in the baking dish, fit the tortillas in tightly so there is no excess space in the baking dish. Top the tortillas with a generous amount of enchilada sauce and then sprinkle with more cheese. Bake the enchiladas in the oven for about 20 minutes and then they are ready to serve!
What should I serve with Jackfruit Enchiladas?
These enchiladas are hearty enough to stand alone as a meal, they don’t really even need a side dish. If you wanted a side, you could serve them with rice or black beans. Either way, serve them with sour cream, sliced avocado and fresh cilantro for garnish.
Can I meal prep Jackfruit Enchiladas?
You can easily make the enchilada sauce and jackfruit enchilada filling in advance. Store them both in the refrigerator and then assemble and bake the enchiladas when you are ready to eat them. I wouldn’t advise assembling them in advance because the tortillas will get mushy.
These Instant Pot Vegetarian Jackfruit Enchiladas are a delicious vegetarian take on the Mexican classic. Made with an easy homemade enchilada sauce and instant pot jackfruit filling, they are the perfect dinner any night of the week!
28oz can crushed tomatoes
1/2 cup vegetable broth
1/4 cup olive oil
4.5oz can chopped green chilis
2 chilis in adobo
2 large cloves garlic
2 tbsp chili powder
1 tsp oregano
1 tsp onion powder
1 tsp coriander
1/2 tsp salt
1 tsp lime juice
Instant Pot Jackfruit Enchilada Filling
2 9.8oz cans Green Jackfruit, drained
half of the Enchilada Sauce
1 cup vegetable broth
3/4 cup canned black beans, drained
8 8-inch flour tortillas
Instant Pot Jackfruit
3 cups shredded mexican cheese
1/2 cup sour cream
handful fresh cilantro
1 avocado, sliced
Add all of the enchilada sauce ingredients to the bowl of your food processor
Process on high until smooth
Instant Pot Jackfruit Enchilada Filling
Add the jackfruit to the pot
Pour half of the enchilada sauce over the jackfruit
Pour in the vegetable broth
Stir with a wooden spoon
Switch Instant Pot to “pressure cook” high
Lock the lid in place, make sure the vent value is switched to “sealing”
Set the cook time to 10 minutes
Once it is done cooking, allow the pressure to natural release, or switch the valve to “venting” for quick release*
When it is safe to do so, open the lid
Mix in the black beans
Preheat oven to 400°F
Use an 8″ X 12″ baking dish
Working on a clean, flat surface spoon about 1/2 cup of the jackfruit enchilada filling on each tortilla, top with 2 tbsp shredded cheese, roll up the tortilla
Place the tortillas seam sides down and widthwise in the baking dish
Spoon the remaining enchilada sauce over the tortillas, top with remaining shredded cheese
Bake for 15-20 minutes
Serve hot, top with sour cream, fresh cilantro and avocado slices for garnish
*Be careful if you quick release, the steam is hot, I usually cover it with a dish towel so it does not spray all over the ceiling
- Method: Instant Pot
- Cuisine: Mexican
Keywords: #jackfruitenchiladas, #instantpotenchiladas, #vegetariandinners, #meatlessmeals
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If you make these Instant Pot Jackfruit Enchiladas let me know how you like them! Leave a star rating and comment here! If you snap a photo, I’d love to see it – share it over on Instagram and tag me @sprinklesandseasalt!
Looking for more Jackfruit Recipes? Check these out!