Vegetarian Jackfruit Enchiladas by Sprinkles & Sea Salt

tomatoes, vegetable broth, olive oil, green chilis, chilis in adobo, garlic, shallot, chili powder, oregano, onion powder, coriander, salt, lime juice, green jackfruit, enchilada sauce, canned black beans, flour tortillas, jackfruit, mexican cheese, sour cream, cilantro, avocado

Prep Time: 35 min
Cook Time: 20 min
Total Time: 55 min

– 28 oz can crushed tomatoes
– 1/2 cup vegetable broth
– 1/4 cup olive oil
– 4.5 oz can chopped green chilis
– 2 chilis in adobo
– 2 large cloves garlic
– 1 shallot
– 2 tbsp chili powder
– 1 tsp oregano
– 1 tsp onion powder
– 1 tsp coriander
– 1/2 tsp salt
– 1 tsp lime juice
– 2 9.8 oz cans Green Jackfruit, drained
– half of the Enchilada Sauce
– 1 cup vegetable broth
– 3/4 cup canned black beans, drained
– 8 8-inch flour tortillas
– 3 cups shredded mexican cheese
– 1/2 cup sour cream
– handful fresh cilantro
– 1 avocado, sliced