Plant-Based Enchiladas

(Vegan, Gluten-Free, Soy Free) (Makes ~8)

1 red bell pepper, sliced thin

1 green bell pepper, sliced thin

1 yellow bell pepper, sliced thin

1 yellow onion, sliced thin

1 can of jackfruit in water

1 cup of grape tomatoes

1 garlic clove

Few sprigs of cilantro

Homemade tortillas or store-bought ones

Cashew Cream

1/2 cup of cashews

3/4 cup of water

1/2 tsp of garlic powder

Enchilada Sauce

1 cup tomato paste

1 ½ cups of water

2 tbsp of gluten free flour

1 tbsp of chili powder

1 tsp garlic powder

1 tsp dried oregano

½ tsp of ground cumin

½ tsp of smoked paprika

1 tbsp of lime juice

Preheat oven to 350F.

Start by sautéing the bell peppers and onions in a large sauté pan with a bit of water. In a blender, pulse together the tomatoes, garlic and cilantro and pour the mixture in with the peppers and onions.

To make the enchilada sauce, whisk together all the ingredients in a bowl.

Shred the jackfruit making sure to discard the seeds and sauté in a separate pan with 1/4 cup of the enchilada sauce. For reference on how to shred jackfruit, watch this video.

Once the veggies and jackfruit have sautéd for a bit, let them cool slightly. Once cooled, place some of the seasoned jackfruit and veggies vertically in the middle of a tortilla. Wrap up the tortilla and place in a baking dish. Continue to wrap up the veggies and jackfruit in the tortillas to make about 8 of them. Before placing in the oven, pour the enchilada sauce on top to cover the tortillas. Bake in the oven for about 18-20 minutes.

Blend the cashew cream ingredients and lightly pour some over the enchiladas. Serve warm and enjoy!