Of all the worldly cuisines, I think dining at a Mexican restaurant is one of the easiest as a vegan. Sure, meat and cheese take the starring role in traditional dishes, but most of the texture and flavor in Mexican cuisine comes from plant-based foods. Think about it ? you?ve got warm rice, creamy guacamole, spicy pico de gallo, crisp lettuce, a crunchy tortilla, and a smooth smear of refried beans ? just look at all of those layers

If you?re up for making your own Mexican food at home, the possibilities are pretty much endless. That?s what led me to create these vegan enchiladas with jackfruit and black beans. When pulled apart and sautéed with cumin, paprika, and chili powder, jackfruit mimics the look and feel of chicken ? but definitely not in a creepy way.
Unfortunately, jackfruit is lacking in the protein department. So, I did what I always do when a dish needs some hunger-fighting protein power ? I added beans. Along with the jackfruit, black beans provide enough dietary fiber to keep you full and satisfied for hours. In other words, this meal is proven to prevent post-dinner snacking. If your grazing habits are anything like mine, this is a huge bonus.

If you?ve never cooked with jackfruit before, there?s absolutely no need to be intimidated. Just watch the video below for a quick tutorial on how to prepare it for saucing and tossing with Mexican spices and green chilies.

These enchiladas are delicious without vegan cheese; do...