Jackfruit and Black Bean Enchilada Casserole
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 318.8
- Total Fat: 9.1 g
- Cholesterol: 1.5 mg
- Sodium: 1,154.6 mg
- Total Carbs: 48.9 g
- Dietary Fiber: 9.7 g
- Protein: 10.8 g
View full nutritional breakdown of Jackfruit and Black Bean Enchilada Casserole calories by ingredient
Introduction
This delicious and easy vegetarian casserole can be made vegan with a quick substitution of Daiya Pepperjack Shreds. Leftover jackfruit cuts assembly time to minutes.It's just as good with 1/4 cheese or without. This delicious and easy vegetarian casserole can be made vegan with a quick substitution of Daiya Pepperjack Shreds. Leftover jackfruit cuts assembly time to minutes.
It's just as good with 1/4 cheese or without.
Number of Servings: 10
Ingredients
-
10 Corn Tortillas
2 cups or one can Black Beans
1 can Young Jackfruit in Brine
1/2 cup Herdez Salsa Verde GREEN SALSA
1/4 cup Kraft Mexican Style 4 Cheese Blend (2% Milk)
Ortega Enchilada Sauce, 1 package
Directions
Prepare filling:
Saute jackfruit in pot for 5 minutes over medium heat; add salsa verde (or your favorite) and simmer for 45 minutes. Drain and rinse beans, then add to jackfruit mix. Set aside.
Assembling casserole:
Soften tortillas by dipping them in enchilada sauce, then cover bottom of a 11 x 13 pan. Some will need to be sliced to fit. Cover tortillas with jackfruit and beans, then half of the cheese. Cover bean layer with a layer of softened tortillas, and top with any remaining enchilada sauce. Sprinkle with remaining cheese, and bake for 20-30 minutes or cheese is melted.
Serve with your favorite toppings.
Serving Size: 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user WAHMINSC.
Saute jackfruit in pot for 5 minutes over medium heat; add salsa verde (or your favorite) and simmer for 45 minutes. Drain and rinse beans, then add to jackfruit mix. Set aside.
Assembling casserole:
Soften tortillas by dipping them in enchilada sauce, then cover bottom of a 11 x 13 pan. Some will need to be sliced to fit. Cover tortillas with jackfruit and beans, then half of the cheese. Cover bean layer with a layer of softened tortillas, and top with any remaining enchilada sauce. Sprinkle with remaining cheese, and bake for 20-30 minutes or cheese is melted.
Serve with your favorite toppings.
Serving Size: 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user WAHMINSC.