6-8 tortillas (I used @sietefoods chickpea tortillas)

2 cans drained jackfruit (or beans)
Half a chopped white onion
Half a chopped green bell pepper
Season with a tsp each:

Enchilada Sauce:
3/4 cup (6 oz) tomato paste
2 cups water
1 tsp chili powder
1/2 tsp salt
1/2 tsp cayenne (or to taste)
1/2 tsp ground coriander
1/4 tsp cumin

3 cloves of minced garlic
1/2 onion, chopped
1 can of full fat coconut milk
1/2 cup cashews
1 & 1/3 cups of plant milk (recommend unsweetened almond or cashew)
3/4 cup of Nutritional yeast
Salt & pepper to taste
1 tbs vegan butter (optional)
1 tbs turmeric (for color, also optional)


Drain and squeeze liquid out of jackfruit between som paper towels (about 2 or 3 times). Sauté with peppers, onion and seasonings. Meanwhile add tomato paste to a small pot along with water and spices. Bring up to high heat then let simmer for 10-15 mins. Prep “cheese” sauce. Prep garlic and onion. Put plant milk, cashews, and nutritional yeast in a blender, process until combined. Set aside. Sweat garlic and onion in separate pan. Strain off cheese sauce mixture into the pan and add the coconut milk. Season with salt, pepper and a little turmeric (for color). Simmer until desired consistency is reached (it will also thicken the longer it sits). (Tip: you could also add tapioca/arrowroot starch to thicken and get it stretchy like mozzarella). Once all prepped, put a layer of enchilada sauce in the bottom of your baking dish. Fill tortillas with jackfruit mix, roll and line in baking dish followed by another layer of sauce and “cheese”. Bake at 375° F for 25 mins. Let cool and enjoy!