My dear blog friends,
I endured many hardships in writing this post. (I know what you’re thinking: there’s no way that’s true. She’s sitting comfortably in her house having just eaten leftovers of the dish she is posting about. What could she possibly have to complain about? Well don’t you fucking even start!)
First of all my free photo editing software crashed and I was worried I’d have to update it, but then it started and it was fine (again, I know what you’re thinking: she edits her photos? Yeah, I do. I spend like 20 seconds toiling over the free editing software that I almost kind of know how to use.)
Then, I had to find my hobo gloves because my hands were just slightly too cold and I thought I might die if I couldn’t experience 100% physical comfort in that moment.
Then, I found out that I’m in school again. Wasn’t I in school long enough? I thought so. I told them I was over 30 so they should just give me a fucking master’s degree and the first person I talked to was like “yeah, obvi” but then the second person was like “no, you have to complete the requirements and blah blah blah.” That second one was an exact quote.
And then I had to go comfort my chickens who are still super traumatized from Mary Ellen’s last post.
Anyway, I’ve come across a bunch of vegetarian recipes that use jackfruit. They all start off by talking about how jackfruit is fucking disgusting smelling just like durian which begs the question of how anyone ever started eating foods that make you gag when you try to cut into them. So I went the obvious route of buying canned jackfruit which doesn’t make you vomit when you open it. And then I made enchiladas which are probably more like smothered burritos, but I’m not changing the title.
1½ to 2 cups cooked rice
1 cup cooked lentils
14 oz can jackfruit, rinsed
8 oz cheddar cheese, shredded
2 cups enchilada sauce (I used homemade sauce from this recipe)
6-8 tortillas, depending on how thick you like your enchiladas
Taco seasoning (I used a homemade blend from this recipe)
1 or 2 cups of veggies to throw in (optional- I used frozen zuchinni, with disappointing results, but other veggies generally work well)
Preheat oven to 350
Cook your rice and lentils if you didn’t already do so because you were being lazy.
Chop up the jackfruit. I followed the instructions from this site to shred them, but it was way too much work and I’m just going to chop it all up and let it cook down next time. I don’t think there’s anything wrong with eating the seeds or the tough parts and the random seeds that I missed picking out tasted fine.
Cook the jackfruit with a little olive oil and taco seasoning for a few minutes, then mix it with the rice and lentils in a large bowl. Add in cheese, a little enchilada sauce (maybe ¼-½ cup) and any veggies you are using.
Put the enchilada mix in tortillas and place in a 13×9 pan with some enchilada sauce at the bottom. Once all your enchilada mix is tortillaed (it’s a word, trust me), cover in enchilada sauce and finish with cheese.
I usually cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until the enchilada sauce and cheese are all bubbly.
Enjoy a jackfruit recipe that won’t make you gag while you’re preparing it