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Vegan Zucchini Jakfruit Enchiladas

  • Author: Eat Drink Shrink
  • Total Time: 35 minutes
  • Yield: 4-6 servings 1x


  • 45 large zucchinis
  • 1 chili in adobo, chopped
  • 1 red onion, chopped
  • 2 tbsp lime juice
  • 1/2 cup vegan sour cream
  • 2 cups vegan cheese
  • 3 cups enchilada sauce, divided
  • 1 1/2 cans Trader Joes Jackfruit
  • 2 tsp chili powder
  • 2 tsp cumin
  • salt/pepper as desired
  • 1 bunch cilantro


  1. In a large pot boil the jackfruit for 10 minutes, drain, set aside. In a large skillet with oil heat the jackfruit over medium heat. Cook for 5 minutes and get a good sear on the pieces. With a fork break up the pieces until everything is shredded. Set aside.
  2. Preheat oven to 375º. In a large skillet over medium heat, heat oil. Add chopped red onion. Cook until soft, 5 minutes, then add garlic, salt/pepper, cumin and chili powder and stir until combined. Add shredded jackfruit and 1 cup enchilada sauce, lime juice, and combine for 3-5 minutes in skillet.
  3. In the baking dish layer 1 cup of enchilada sauce. Spread On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini. Lay out three, slightly overlapping, and place a spoonful of the jackfruit mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and jackfruit mixture.
  4. Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with vegan  cheeses.
  5. Bake until melty, 20 minutes.
  6. Garnish with vegan sour cream and cilantro and serve with limes.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes


  • Serving Size: 1
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