Vegan “Chicken” Zucchini Enchiladas (Low-Carb)

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Vegan Zucchini Enchiladas

The enchilada is a dish that in Mexico is made with a rolled corn tortilla and bathed in a spicy sauce using chili in its preparation.1 Depending on the style, the enchilada can be accompanied or stuffed with meats — chicken, beef, turkey — cheese. or cooked vegetables; as well as being accompanied by some additional garnish, which generally consists of fresh chopped or sliced onion, lettuce, cream and cheese.

In Mexico enchiladas are considered a traditional food and their ingredients are: minced meat, tanned (beet, onion, parsley, garlic, thyme, chili pepper, carrots, green beans, peas, medium cabbage, oregano, vinegar), tomato sauce , beef, chicken, or pork…

Learn how to make Vegan “Chicken” Zucchini Enchiladas with this great recipe!

Vegan “Chicken” Zucchini Enchiladas (Low-Carb)

Recipe by caion
Servings

4

servings
Prep time

50

minutes
Cooking time

30

minutes

To make your Vegan “Chicken” Zucchini Enchiladas, use the ingredients from the list and follow the step-by-step preparation mode.

Ingredients

  • Canned Jackfruit in Water 9.2 oz

  • Shallot 1

  • Peppers 1.5

  • Tomato Passata 18 fl oz

  • Cayenne Pepper 0.5 tsp

  • Smoked Paprika 0.5 tsp

  • Chilli Powder 0.5 tsp

  • Ground Cumin 0.5 tsp

  • Hot Sauce (i.e. chipotle, tabasco) 1 tbsp

  • Extra Virgin Olive Oil 2 tbsp

  • Garlic Cloves 1

  • Fresh Cilantro 2 tbsp

  • Lime 1

  • Vegan Grated Cheese (optional) to taste

Directions

  • Grab a bowl and use it to squeeze out as much liquid from the jackfruit as you can. This is especially important if you bought canned jackfruit, as canned water is a bit acidic, and you should rinse it off first.squeezed
  • Now, we want to get rid of these hard bits on each nugget and only keep the stringy part. We keep this part because it’s easy to shred and has a meatier texture.jackfruitjackfruit cutted
  • Chop the shallot. You can also use onions if you prefer.chopping shallot
  • Then, use half of each pepper.cutting pepper
  • Grab a big bowl and pour in the tomato sauce.
  • Then tip in the cayenne pepper, smoked paprika, chilli powder or flakes, and some cumin.
  • Finally, add in one tablespoon of hot sauce.
  • Give it a good stir and salt according to your personal preference.sauce
  • Grab a skillet and drizzle in some extra virgin olive oil.
  • Then add the shallots and a chopped garlic clove.garlic
  • Let this sizzle for a few minutes, and then add the three peppers we chopped earlier, as well as the jackfruit.
  • Cook the jackfruit for around 5 minutes, and then start mashing it with the back of a spatula or shredding it with the tine of a fork.
  • Whatever works for you. The important thing is to make it look like shredded chicken breast.jackfruit like shredded chicken breast
  • Look how nice! Now, pour in a big ladle of sauce and the cilantro.
  • You can optionally squeeze in a lime to add a bit of contrast to the spices.
  • Keep cooking everything for another 5 minutes and salt according to taste.cooking
  • We’ll need a trusty vegetable peeler and the zucchini. Start by chopping the ends of the zucchini, and then slice it as uniformly as you can.
  • You will need around 3 or 4 slices per wrap, depending on how wide you want the zucchini rolls to be. We used three slices per roll, and to make 16 rolls, we used approximately three medium-sized zucchini.Zucchini
  • Once you have all your slices, arrange them like this: overlapping them by a little less than half.slices of zurich
  • Then, add a scoop of filling at one end and roll the zucchini tightly but delicately.rolling
  • Now, arrange all the rolls in a casserole dish, and top everything off with the remaining sauce.sauce over
  • doesn’t it look yummy? And it’s so  healthy too! Vegan and low-carb. By the way, you can top the enchiladas with some shredded vegan cheese in if you wish.
  • Bake 200°C/400°F for 25-30 minutes
  • Your Vegan “Chicken” Zucchini Enchiladas (Low-Carb) is ready!Vegan Zucchini Enchiladas

Recipe Video

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