Spinach Black Bean Jack Fruit Enchiladas

May 10, 2017

So I made dinner last night for a bunch of guys who love meat!  I made a meatless meal that they loved and had lots of great compliments to pass my way.  This felt like scoring big! 

I derived this recipe from one I found on CookieandKate.com   The recipe for Spinach Artichoke Enchiladas caught my attention, so I based my recipe on that, but changed it up to make it more suitable to my husband's super picky taste and texture 'issue' :D  I hope that some day he will be into Artichokes so I can make the original recipe for him! 




Enchilada Sauce (directly inspired form CookieandKate.com)

Homemade red enchilada sauce (yields 2 cups sauce)

  • 3 tablespoons olive oil

  • 3 tablespoons whole wheat 

  • 2 teaspoons paprika

  • 2 teaspoon ground cumin

  • 2 teaspoon ground cayenne pepper 

  • ½ teaspoon garlic powder

  • ¼ teaspoon dried oregano

  • ¼ teaspoon salt

  • ⅛ teaspoon ground cinnamon

  • 3 tablespoons tomato paste

  • 2 cups vegetable broth (or water, I mixed the tomato paste in the water before slowing adding to cooking spice/flour mix. 

  • 1 teaspoon apple cider vinegar or distilled white vinegar

  • Freshly ground black pepper, to tast


  •  In a medium-sized pot over medium heat, warm the oil until shimmering (it should be warm enough that the spices sizzle on contact). Pour in the flour and spice mixture. While stirring constantly with a whisk, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the your water or vegetable broth, then slowly pour in the broth while whisking constantly to remove any lumps.

  • Bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer, whisking often, for about five minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will further thicken as it cools.) Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Set aside.


  • 2 tablespoons olive oil1 cup chopped white or yellow onion. 

  • ¼ teaspoon salt

  • 4 cloves garlic, pressed or minced

  • 4 cups fresh organic Spinach 

  • 1 cup jackfruit

  • 2 cups pre soaked organic black beans

  • 1/2 cup diced tomatoes 

  • 1 cup whole organic grass fed yogurt (greek or regular though greek has more protein)

  • Freshly ground black pepper, to taste6

  • organic whole wheat tortillas

  • 2 cups homemade red sauce (see recipe above)

  • 1 cup organic shredded Monterey Jack cheese

  • Handful chopped  organic cilantro


  • To make your enchiladas, preheat the oven to 400 degrees fahrenheit. 

  •  Lightly grease a 13 by 9-inch pan.In a large skillet, warm 2 tablespoons olive oil over medium heat.

  • Once the oil is shimmering, add the chopped onion and ¼ teaspoon salt. Cook, stirring often, until the onion is tender and translucent, about 4 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.Add  a few large handfuls of spinach at a time Cook, stirring and tossing frequently, until the spinach has wilted. Repeat with remaining spinach.

  • Add in half of the tomatoes and jackfruit.

  • Continue cooking, stirring frequently, until the pan is no longer wet with excess moisture. Remove from heat and transfer the mixture to a bowl.

  • Stir in the rinsed black beans and yogurt.

  • Season to taste with salt and pepper.

  • Pour ½ cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated. To assemble your first enchilada, spread ½ cup spinach mixture down the middle of a tortilla, then snugly wrap the left side over and then the right, to make a wrap. Place it seam side down against the edge of your pan. Repeat with remaining tortillas and filling.

  • Spread the remaining enchilada sauce evenly over the enchiladas, leaving the ends of the enchiladas bare. Sprinkle shredded cheese over the enchiladas.

  • Bake, uncovered for about 20 minutes.

  • Remove from oven and let the enchiladas cool for 10 minutes then sprinkle chopped cilantro on top and serve.




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