Jackfruit Enchilada Bowls

2 cups uncooked rice

2 20 oz cans of jackfruit – in water or brine

2 cups enchilada sauce *

1 1/2 cups corn

1 can black beans or pinto beans

3 tomatoes – chopped

garnish options: vegan cheese, cilantro, lime juice, garlic powder, salt, etc.

Method:

• Cook rice per package instructions.

• Preheat oven to 425 degrees Fahrenheit.

• Prep the jackfruit: cut the core off, remove the seeds, then shred the rags (details about these parts above in post.)

• Place shredded jackfruit in a skillet. Add in 1 cup enchilada sauce (save the other cup for assembly). Simmer on medium heat for 15-20 minutes or until the enchilada sauce is pretty much soaked up.

• Line a baking sheet with parchment paper. Spread jackfruit evenly onto sheet. Bake for 15 minutes.

• If eating right away, heat up corn and black beans.

• Assemble bowls: Scoop rice into bottom. Top with jackfruit, corn, black beans, and chopped tomatoes (you can leave the tomatoes separate if you want them fresh, but I don’t mind them re-heated up with the other ingredients). Drizzle some enchilada sauce over top. Garnish with your preferred ingredients. This recipe makes about 3 bowls.

• To re-heat: Warm up in microwave for 1-2 minutes.

*Use store-bought enchilada sauce, or make you own as follows:

2 tablespoons (30 mL) vegan butter or extra-virgin olive oil

2 tablespoons gluten-free all-purpose flour, all-purpose flour, or white spelt flour

1 1/2 tablespoons chili powder

1 teaspoon garlic powder

1 teaspoon cumin

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper

1 scant cup (8 ounces) tomato paste

1 1/2 cups (375 mL) low-sodium vegetable broth

1/2 teaspoon pink Himalayan sea salt or other fine sea salt

Method:

• In a medium pot, melt the vegan butter over medium heat or simply add the oil and increase heat to medium.

• Stir in the flour until a thin paste forms.

• Stir in the chilli powder, garlic powder, cumin, onion powder, and cayenne pepper until combined. Cook for a couple minutes over medium heat until fragrant.

• Stir in the tomato paste followed by the broth. Whisk until smooth.

• Bring to a simmer over low-medium heat. Stir in salt to taste and continue simmering until thickened for about 5 minutes, or longer if desired.