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  • Chef D.Arthur

Skillet Jackfruit & Black Eyed Pea Enchiladas






Ingredients

· 2 tbsp. olive oil, divided

· 1 – 15.5oz. can black-eyed peas, lightly rinsed and drained

· 1 – 10oz. pack of jackfruit

· 1 medium yellow onion, sliced

· 1 medium green bell pepper, sliced

· 1 – 1.25oz. pack of taco seasoning (2 ½ tbsp.)

· 6 – 8 flour tortillas

· 2 – 10oz. cans enchilada sauce, divided

· Shredded cheese of your choice (to taste)

· Romaine lettuce, chopped (garnish)

· Tomato of your choice, chopped (garnish)


Instructions

· Preheat oven to 350 degrees.

· In a large non- stick skillet, heat 1 tbsp. of olive oil on medium high heat.

· Add black-eyed peas. Sauté 2 - 3 minutes. Remove from skillet.

· Add jackfruit to skillet. Stirring occasionally, cook until jackfruit begins to brown and crisp, 8 – 10 minutes. Remove from skillet.

· In the same skillet, heat last tbsp. of olive oil on medium high heat. Mix in onion and bell peppers. Sauté until tender, 2 -3 minutes.

· Mix black-eyed peas and jackfruit back into the skillet with peppers and onions.

· Season with taco seasoning and cook/stir until all ingredients are flavored, 2 minutes. Remove from skillet.

· Spread 1 can of enchilada sauce across the bottom of skillet.

· Place 2 - 3 tbsps. of jackfruit mixture on the tip of a tortilla. Roll tightly from one side of the tortilla to the other until sealed. Place rolled tortilla (enchilada) into the skillet. Repeat for each enchilada until skillet full.

· Pour remaining can of enchilada sauce over enchiladas.

· Spread desired amount of shredded cheese over enchiladas.

· Bake until cheese is bubbly and melted, 15 - 17 minutes.

· Garnish with lettuce and tomato. Serve.

Prep Time: 5 minutes

Cook Time: 40 – 42 minutes

Serving Size: 3 - 4



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