Always vegan and refined sugar-free, mostly gluten-free and oil-free

  • Katie

Spicy Jackfruit Enchiladas

I made these super healthy, vegetable loaded, low calorie, and as always vegan enchiladas this past week, and they were amazing! Enchiladas are typically a super unhealthy dish, loaded with meat and cheese containing minimal vegetables, if any. However not anymore, I took the classic outline for what goes into an enchilada, and did a complete 360 and turned it into a healthy, delicious dish that can be enjoyed without having any guilt whatsoever!

In order to achiever my goal of having something that was low calorie, but still satiating, I took advantage of using a rice substitute to lower the total calories of this dish through calorie density. I have no problems with rice at all, but for a dish like this where I used lots of beans, and a whole grain tortilla, hitting a high amount of fiber in the meal was already attained, so I figured why not incorporate more vegetables! That's where FullGreen comes into play, they are a vegetable rice company, but what I love about their product, are that they are shelf stable, so they don't take up your entire fridge/pantry, and they are have so many vegetable blends available, so you can mix it up more than just the basic cauliflower rice.

Here's a link to their website:


Total time: 1 hour

Serves: 4-6


For Enchiladas

-1 Can Jackfruit

-1 Can Pinto Beans

-1 Can Kidney Beans

-2 Packages Broccoli and Cauliflower rice

-1 Red Onion

-1 Can diced tomatoes

-1 Bell Pepper

-1 Jalapeño Pepper

- 3 Cloves Garlic

- 1 Tablespoon Chili Powder

- 2 Teaspoons Cumin

- 2 Tablespoons Nutritional Yeast

- 6 Whole Wheat Tortillas

For Enchilada Sauce:

- 1 Teaspoon Garlic Powder

- 1 1/2 Teaspoon Onion powder

- 1/2 Teaspoon Oregano, dried

- 1 Teaspoon Nutritional Yeast

- 1/2 Teaspoon Cumin

- 1 Small Can Tomato Paste

- 1/4 Cup Chili Powder

- 2 Cups Vegetable Broth

- 1/4 Cup Whole Wheat Flour

For Cheesy Sauce:

- 1 Head Cauliflower

- 1/4 Cup Nutritional Yeast

- 3 Tablespoons Tapioca Flour

- 2 Teaspoons Liquid Aminos

- 1/3 Cup Plain Plant Milk (I prefer unsweetened soy the best for this recipe)

Optional Toppings:






  1. Start by steaming your cauliflower. Depending on what tools you have this could be the longest step. You want the cauliflower to be so soft you can mush it with your hands, don't worry it's for the cheese sauce.

  2. Whenever I use Jackfruit, it's always extremely salty, so I like to "de-salt" it by microwaving the strained and rinsed jackfruit in a bowl of water, and repeating a few time. This step is completely optional.

  3. Combine rinsed jackfruit, Pinto and Kidney beans in a bowl along with riced cauliflower and diced tomatoes, set aside. Begin chopping all the vegetables for the enchiladas, and sauté in a pan.

  4. While the vegetables are cooking, preheat the oven to 400.

  5. Add all spices under enchilada category to the cooking vegetables, and put on low.

  6. Now it is time to make the enchilada sauce. This is super simple. All you have to do is combine all ingredients and whisk together, set aside.

  7. At this point your cauliflower is probably done, and you can begin making the cheese sauce. Simply add all ingredients under cheesy sauce to a high speed blender, and blend. Set aside.

  8. It's finally time to put it all together! Add your cooked vegetables to your beans and cauliflower rice mixture and mix. Take this mixture and stuff your tortillas. Once you have laid the tortillas down in your baking pan, coat them with the enchilada sauce. Take the enchiladas and place them in the oven for 10 Minutes.

  9. After 10 Minutes have passed, take the enchiladas out, and cover with the cheese sauce and bake for another 10 minutes.

  10. Once those 10 minutes are up, remove from the oven, let cool and top with all your favorite toppings, and most importantly enjoy your delicious and healthy meal!