BBQ Pulled Jackfruit Enchiladas

 

Have you eaten jackfruit? I've seen cans of it on the bottom shelf at Trader Joe's and frankly I wasn't interested in trying it. "If it's on the bottom shelf, it's not a top seller," I thought. Recently, Trader Joe's sold ready-made "BBQ Pulled Jackfruit" in convenient pouches. I bought a pouch and reluctantly gave it a try. I loved it. Jackfruit is soft and has a similar texture to canned artichoke hearts. It's a lovely alternative to pulled pork. Granted, pork has more "chew" to it but jackfruit is a terrific vegan alternative to meat.

This recipe was born when I decided to make BBQ pulled pork enchiladas. The idea seemed the perfect vehicle for jackfruit. I considered using a pouch of Trader's Joe's BBQ Pulled Jackfruit but each serving clocks in at 18g sugar. I set out to make my own, healthier version. These Meatless BBQ Pulled Jackfruit Enchiladas are fantastic and taste very chefy. They have loads of flavor, textures and the chilled toppings making a nice contrast to the spicy interior. The added bonus is getting all the restaurant "feels" without all the guilt.  

RECIPE

Makes 4 enchiladas
Serving size, 1 enchilada: 257 cals/13.5g fat/13g protein/7g sugar

Enchiladas

1, 20 ounce can Green Jackfruit rinsed well in cold water and drained
Taco or Fajita Seasoning [I used homemade fajita seasoning, which has no sodium]
1 tablespoon grapeseed oil
Avocado cooking spray
1/2 cup + 2 tablespoons low-calorie BBQ sauce [I used Sticky Fingers Carolina Sweet BBQ Sauce] should be 50 calories or less], divided
2 tablespoons water
3 oz organic Tempeh

2 tablespoons blue cheese 

A little over 1/2 cup enchilada sauce [I used Victoria's Red Enchilada Sauce]

4 slices of Sargento thinly sliced Monterey Jack cheese

4 Mission Carb Cutter Tortillas 

Preheat a medium sized skilled to medium-low [4 on my stove]. While heating, sprinkle all sides of the jackfruit with Taco or Fajita seasoning. Spray the skillet with avocado spray and add oil. Add jackfruit and sauté 2 mins, turn over and sauté another 2 minutes. Add 1/4 cup BBQ sauce and 2 tablespoons water. Cover, reduce to low and cook 20 minutes, stirring occasionally. Remove cover and shred jackfruit. Add 2 tablespoons more BBQ sauce and stir. Cover and cook on low 2 minutes.  Turn off heat. Grate tempeh over the sauce, add 1/4 cup BBQ sauce, stir. Set aside. Preheat over to 350 F. Warm tortillas in the microwave by putting on plate, covering with damp towel and microwave 10-20 seconds until towel feels warm. Spray a 8x8 pan with cooking spray. Put a light coating of enchilada sauce on the bottom of pan to prevent sticking, reserve rest for top of enchiladas. Assemble by putting 1/3 cup pulled jackfruit onto tortilla, add a 1/2 T of blue cheese, roll. Place in pan. Drizzle remaining enchilada sauce on top. Cover with foil and bake in center of oven for 25-30 minutes or hot. Remove foil. Top with cheese and bake for 5 minutes longer. Top with coleslaw and avocado cream. Recipes below.

Coleslaw

1 cup thinly sliced coleslaw mix
4 tablespoons Bolthouse Farms ranch salad dressing
2 teaspoons olive oil mayonnaise
1/2 teaspoon granulated Swerve

Combine everything together in a small bowl, cover, refrigerate until ready.

Avocado Cream

2 tablespoons Yucatan Guacamole

2 teaspoons light sour cream

Combine a small bowl.