Recipe

Jackfruit & Pepper Enchiladas

Calcium-rich & meat-free

Head south of the border and get 312 mg of calcium with this Jackfruit & Pepper Enchiladas recipe. Many cooks say jackfruit has a similar texture to meat, making it the perfect substitute in this calcium-rich, vegetarian meal option.

312 mg Ca Calcium

Ingredients | Serves 8

1 28-ounce can crushed tomatoes

2 cups diced white onion, divided

2 small cloves garlic

1 10-ounce package seasoned jackfruit or 8-ounce package seasoned baked tofu

1 dried chipotle or ancho chile pepper, stemmed

1 cups frozen sliced mixed peppers

2 cups frozen sliced mixed peppers

2 cups shredded Cheddar cheese, divided

16 5- to 6-inch corn tortillas

1½ tablespoons chili powder

1½ tablespoons dried oregano, preferably Mexican

1½ teaspoons ground cumin

½ teaspoon salt

1 dried chipotle or ancho chile pepper, stemmed

2 cups frozen sliced mixed peppers

2 cups shredded Cheddar cheese, divided

16 5- to 6-inch corn tortillas

1½ tablespoons chili powder

1½ tablespoons dried oregano, preferably Mexican

1½ teaspoons ground cumin

½ teaspoon salt

Preparation

Total Time 55 m

STEP 1

Preheat oven to 425°F.

STEP 2

Combine tomatoes, 1 cup onion, garlic, chile, chili powder, oregano, cumin and salt in a blender; puree on high until smooth, about 1 minute.

STEP 3

Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Layer 4 tortillas over the sauce. Top with 1/2 cup peppers, 1/2 cup jackfruit (or tofu), 1/2 cup cheese and 1/4 cup of the remaining onion. Repeat the layers twice. Top with the remaining tortillas, peppers, jackfruit (or tofu) and onion. Spread the remaining sauce on top.

STEP 2

Combine tomatoes, 1 cup onion, garlic, chile, chili powder, oregano, cumin and salt in a blender; puree on high until smooth, about 1 minute.

STEP 3

Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Layer 4 tortillas over the sauce. Top with 1/2 cup peppers, 1/2 cup jackfruit (or tofu), 1/2 cup cheese and 1/4 cup of the remaining onion. Repeat the layers twice. Top with the remaining tortillas, peppers, jackfruit (or tofu) and onion. Spread the remaining sauce on top.

STEP 4

Coat a large piece of foil with cooking spray and cover the baking dish tightly. Bake the enchiladas for 10 minutes. Remove the foil and sprinkle on the remaining 1/2 cup cheese. Continue baking until the cheese is melted and the edges are starting to brown, 15 to 20 minutes longer.

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Nutrition Per Serving

Calories 291
Total Fat 12 g
Saturated Fat 6 g
Cholesterol 28 mg
Calories 291
Total Fat 12 g
Saturated Fat 6 g
Cholesterol 28 mg
Carbohydrates 38 g
Fiber 9 g
Total Sugars 7 g
Added Sugars 0 g
Protein 12 g
Sodium 676 mg
Potassium 562 mg
Folate 35 mcg
Carbohydrates 38 g
Fiber 9 g
Total Sugars 7 g
Added Sugars 0 g
Protein 12 g
Sodium 676 mg
Potassium 562 mg
Folate 35 mcg

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