Enchiladas de Espinazo

Enchiladas de Espinazo is a delicious vegan twist on a classic Mexican breakfast, featuring savory marinated jackfruit as a substitute for traditional pork. Wrapped in corn tortillas and smothered in a rich green sauce, this dish is both satisfying and packed with flavor.

Ingredients

• jackfruit - 200 grams (canned in water)
• corn tortillas - 4 pieces
• spinach - 100 grams, chopped
• green salsa - 150 grams
• red onion - 1 small, diced
• garlic - 2 cloves, minced
• cumin - 1 teaspoon
• smoked paprika - 1 teaspoon
• olive oil - 1 tablespoon
• salt - to taste
• black pepper - to taste
• fresh cilantro - for garnish

Steps

1. Drain and rinse the canned jackfruit, then shred it using your fingers or a fork to resemble pulled meat.
2. In a skillet, heat the olive oil over medium heat, add the diced red onion and minced garlic, and sauté until soft and translucent, about 3-4 minutes.
3. Add the shredded jackfruit to the skillet along with cumin, smoked paprika, salt, and pepper. Cook for another 5-7 minutes, stirring occasionally, until heated through and slightly caramelized.
4. Stir in the chopped spinach and cook until wilted, about 2 minutes. Remove from heat.
5. Warm the corn tortillas in a dry skillet for about 30 seconds on each side until pliable.
6. Fill each tortilla with a generous portion of the jackfruit and spinach mixture, roll them up, and place seam-side down in a serving dish.
7. Pour the green salsa over the rolled enchiladas, ensuring they are well covered.
8. Optional: Bake in a preheated oven at 180°C (350°F) for 10 minutes until heated through.
9. Garnish with fresh cilantro before serving.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• High in fiber, which aids digestion and keeps you feeling full.
• Rich in vitamins and minerals from spinach and jackfruit, supporting overall health.

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