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Instant Pot Vegetarian Jackfruit Enchiladas

  • Author: Laura Nockett
  • Total Time: 55 minutes
  • Yield: serves 4


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! 



Enchilada Sauce

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

1 shallot

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

Jackfruit Enchiladas

8 8-inch flour tortillas

Instant Pot Jackfruit

Enchilada Sauce

3 cups shredded mexican cheese

1/2 cup sour cream

handful fresh cilantro

1 avocado, sliced


Enchilada Sauce

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

Jackfruit Enchiladas

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

  • Prep Time: 35 minutes
  • Cook Time: 20 minutes
  • Method: Instant Pot
  • Cuisine: Mexican

Keywords: #jackfruitenchiladas, #instantpotenchiladas, #vegetariandinners, #meatlessmeals