Home > Recipes > Ingredients > Beans
April 10, 2019

by Alyssa

Vegan Jackfruit Enchiladas Verdes

Jump To Recipe

These amazing jackfruit enchiladas are totally vegan and topped with a homemade green enchilada sauce. They're so easy, so flavorful and absolutely scrumptious!

Healthy Jackfruit Enchiladas

One of the things I was surprised about on our recent trip to Mexico City was that finding vegan wasn't as easy as I expected it to be. Mexican cuisine for me is often a default because of the corn and beans aspect. What I didn't think about so much? The cheese.

Surprisingly (at least to me), there was a lot of cheese on the menus. Like A LOT.

So when I got home, I decided I needed to start sharing some healthy Mexican-inspired recipes that were also vegan. Cheese-free and delicious! The first one I tacked was Enchiladas Verdes because that was Matt's favorite meal while we're there.

Today I'm giving you my spin with a vegan Enchiladas Verdes recipe that is stuffed with jackfruit and black beans. And we're even making our own simple enchilada sauce from scratch!

Homemade Quick Green Enchiladas Sauce

Simple Homemade Enchilada Verde Sauce

The secret to any good enchilada recipe is definitely the sauce. The sauce is where you're getting a lot of the flavor, which is why I think it's so important to try and make them from scratch when you can!

I might seem intimidating to make this kind of sauce at home, but it's actually super duper simple. My homemade green enchilada sauce takes about 15 minutes and tastes incredible.

The base is a blend of sauteed onions, garlic, tomatillos, and jalapeno. To speed things up, we're using jarred hatch green chiles which have an amazing flavor and cut the cooking time way back. I like this brand from Amazon – they're super flavorful and high quality.

How to make Jackfruit Enchiladas

The Ultimate Jackfruit Enchilada Filling

The next stop on our enchilada train is the filling. I was contemplating filling these with black beans and sweet potato, but since I was making these with Matt in mind, I had to go a more classic route. Shredded chicken.

Except again, we're making them vegan, so instead of actual chicken, we're using the ultimate shredded chicken alternative: jackfruit!

What is Jackfruit?

Jackfruit is a fruit that grows in Southeast Asia and has a surprisingly similar texture to chicken. It's meaty, it shreds easily and it can be flavored any which way you like. I bought mine in a can, but they're also sold in packages.

To add some depth to our filling, I stirred in some black beans (which also add protein), as well as some jarred salsa and spices. Stirred it all together and I swear it was almost exactly like the classic.

Even Matt – who admittedly does NOT like beans – loved these enchiladas. To me, that's a huge win!

Vegetarian Enchiladas Verdes with Jackfruit

How to Make Vegan Enchiladas

When it comes to assembly, the only thing I caution is speed, especially if you're using corn tortillas. Corn tortillas tend to break apart the longer they sit, so the faster you can roll, the more “intact” your enchiladas are going to bake.

However…it's all getting eaten anyway, so if there's some breakage I'm totally fine with that.

To make our enchiladas, you'll start by adding some of the sauce to the bottom of the baking dish. Then fill a tortilla with some filling, roll it up and place it in the dish.

I like to set up a kind of assembly line. I'll have the filling to my left, the tortillas in the middle and the baking pan to the right. Then I just work quickly until I've filled up my dish.

Drizzle on the rest of my sauce, sprinkle with some vegan shredded cheese (which is totally optional) and toss it in the oven.

Vegetarian Green Enchiladas

Ultimately, these are incredible and I hope you try them! You could totally throw in some extras into that filling too – I think roasted sweet potatoes, kale/spinach, chopped peppers, etc., would all be fabulous!

If you do end up making them, don't forget to share a photo with me. You can tag @simplyquinoa or use #simplyquinoa on Instagram – seeing your photos lights me up!



Vegan Jackfruit Enchiladas Verde

Vegan Jackfruit Enchiladas Verde

More Healthy Vegan Mexican Recipes

Vegan Jackfruit Enchiladas Verde

These amazing jackfruit enchiladas are totally vegan and topped with a homemade enchilada verde sauce. They're so easy, so flavorful and absolutely scrumptious!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 servings
Calories 181kcal
Print Pin
Vegan Echiladas Verde with Jackfruit
4.92 from 12 votes


for the sauce:

  • 1 tablespoon olive oil
  • 1/2 white onion , chopped
  • 3 garlic cloves , chopped
  • 1 jalapeno (option)
  • 1/2 pound tomatillos , husks removed (about 10)
  • 2 teaspoons cumin
  • Salt & pepper to taste
  • 1 1/2 cups vegetable broth

for the filling

for the enchiladas


  • Preheat the oven to 375ºF.
  • Heat the oil in a small saucepan. Add the onion and garlic and saute until onion is tender, about 3 minutes. Add the jalapeno, tomatillos, cumin, salt, and pepper and saute for another 2 - 3 minutes.
  • Pour in the broth, bring the mixture to a boil, then reduce to simmer. Cook for 10 minutes until the tomatillos are soft. Transfer the mixture to a blender and blend on high until creamy.
  • While the sauce is cooking, prepare the filling. Add the jackfruit, beans, salsa, and spices into a large bowl. Stir together until combined and set aside.
  • When ready to assemble the enchiladas, add 1/4 cup of sauce into the bottom of a baking dish. Spoon about 2 - 3 tablespoons of filling into the center of a tortilla and roll it up. Place the tortilla seam side down in the baking dish. Repeat until you've filled the dish.
  • Once filled, pour on the rest of the sauce and spread evenly across the tortillas. Sprinkle on the cheese.
  • Bake on the center rack for 25 - 30 minutes until the cheese is melted and the filling sounds bubbly. Remove from the oven and allow to sit for 5 minutes. Serve immediately and garnish with your fave toppings (I like avocado & cilantro!).



Serving: 1enchilada | Calories: 181kcal | Carbohydrates: 34g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Sodium: 470mg | Potassium: 532mg | Fiber: 7g | Sugar: 9g | Vitamin A: 659IU | Vitamin C: 13mg | Calcium: 71mg | Iron: 3mg

shop this post

rate this recipe


share what you make

Tag #simplyquinoa on Instagram with your creations! We love sharing what you make with the community. We can’t wait to see!

About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

Interested in Healthy Eating? Grab our 7-Day Vegan Meal Plan!

With a week’s worth of simple and healthy meals, Eat Clean will help you see just how easy living a life full of whole foods can be. Recipe are 100% gluten-free and vegan!


Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. I want to make these but I am a little confused. I thought the sauce was the green enchilada sauce but later the recipe call for 1 cup of it and the link takes me to hatch chili salsa? That is not green enchilada sauce so I don’t know what to use there.

    • You can definitely use traditional green enchilada sauce! That is just an alternative I love the flavor of 🙂

  2. Just wondering if I drain the jackfruit? or use the brine in the recipe. Can’t wait to make these tonight!

  3. The recipe was easy and came together very quickly. The enchilada sauce was tasty; I will definitely make and use it again in other enchilada recipes.

  4. Please remove the pop up videos because it’s very difficult to close, if not impossible, they’re inconvenient and they take up time. They also get in the way of viewing the recipe.

  5. These were AMAZING! My meat-eater boyfriend and mom absolutely loved them. I can’t wait to have leftovers for lunch today! Thanks for sharing 🙂

  6. if i wanted to freeze this dish, would i bake it first then freeze, or freeze and then bake when i want to eat it?

  7. This sounds delicious! I noticed that you mention hatch green chiles in the post, but they are not mentioned in the recipe. How much and where do we add those in? Thank you!

    • I used them to make my own enchilada sauce 🙂 Which I didn’t include because it wasn’t perfect. If you wanted to stir some into the filling though, that would be amazing!

  8. Hi! I recently saw canned jackfruit in a supermarket here in the Netherlands for the first time and got so excited to finally be able to make all of the jackfruit recipes out there! Just one thing – most recipe I’ve seen call for cooking the jackfruit first in some way. Since I’ve never worked with jackfruit before I’m not quite sure if I can just add the jackfruit from the can to the filling? Will it ‘cook’ enough in the oven?


    3 Day Reset

    This reset plan is an easy-to-follow timeline
    to get you back on track within 72 hours!

    Welcome to Simply Quinoa! Our mission is to help women be well + truly healthy.

    This is a community that celebrates your own unique health journey, no matter where you are on your path. We will encourage you, inspire you and support you every step of the way.