Jackfruit and Black Bean Enchilada Casserole

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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
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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.

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