Enchiladas de la noche 🌙

Name: Enchiladas de la noche 🌙
Total time: 2400 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 tsp Cumin (for beans); 1.5 cups Miyoko’s shredded pepper jack cheese; 1 cup Violife mozzarella; 0.5 cup Violife pepper jack; 2 –3 tbsp Unsweetened plant milk; 1 can Goya pink beans (Rosa), with liquid; 2 tbsp Sofrito (for beans); 1 tsp Garlic powder (for beans); 1 tsp Onion powder (for beans); 1.5 cups Enchilada sauce; 2 tsp Chicken bouillon (for beans); 0.5 tsp Pink Himalayan salt; 2 Bayleafs; 1 cup Arroz Rico white rice; 2 cups Water; 1 tsp Salt (for rice); 1 tsp Olive oil (for rice); 1 can Jackfruit (in brine, drained, seeds removed, shredded); 10 Corn tortillas; 1 tsp Sea salt; 2 tsp Chicken bouillon (vegan or regular); 1 packet Sazón (Badia); 2 tsp Chili powder; 2 tsp Smoked paprika; 1 tbsp Cumin; 1 tbsp Onion powder; 1 tbsp Garlic powder; 2 tbsp Sofrito; 3 tbsp Olive oil or avocado oil; 4 cloves Garlic (minced)

Kei Kei @TheResilientSpoon_

Soft corn tortillas stuffed with jackfruit and mushrooms, baked in a rich sauce, and finished with a blanket of melted cheese. This dish feels like wrapping yourself in a spell of comfort on a haunted night 🔮✨👻

Kei Kei @TheResilientSpoon_

Saved

Ingredients

40 min

2 servings

1 tspCumin (for beans)
1.5 cupsMiyoko’s shredded pepper jack cheese
1 cupViolife mozzarella
0.5 cupViolife pepper jack
2–3 tbsp Unsweetened plant milk
1 canGoya pink beans (Rosa), with liquid
2 tbspSofrito (for beans)
1 tspGarlic powder (for beans)
1 tspOnion powder (for beans)
1.5 cupsEnchilada sauce
2 tspChicken bouillon (for beans)
0.5 tspPink Himalayan salt
2Bayleafs
1 cupArroz Rico white rice
2 cupsWater
1 tspSalt (for rice)
1 tspOlive oil (for rice)
1 canJackfruit (in brine, drained, seeds removed, shredded)
10Corn tortillas
1 tspSea salt
2 tspChicken bouillon (vegan or regular)
1 packetSazón (Badia)
2 tspChili powder
2 tspSmoked paprika
1 tbspCumin
1 tbspOnion powder
1 tbspGarlic powder
2 tbspSofrito
3 tbspOlive oil or avocado oil
4 clovesGarlic (minced)
0.5large Yellow onion (chopped)
1Bell pepper (chopped)
3King trumpet mushrooms (shredded)

Saved

Steps

40 min

1

Heat oil in skillet. Sauté onion, bell pepper, and garlic for 5 minutes.
2

Add jackfruit and mushrooms. Cook 8–10 minutes until browned.
3

Stir in sofrito and all seasonings. Mix well.
4

Preheat oven to 400°F. Warm tortillas.
5

Fill tortillas with filling and cheese. Roll and place seam-side down in greased dish.
6

Top with enchilada sauce and extra cheese. Bake 20 minutes.
7

For queso, melt Violife cheeses with plant milk over low heat, stirring until creamy.
8

Drizzle queso over baked enchiladas.
9

For beans, sauté sofrito and spices 2 minutes. Add beans with liquid, simmer 10–15 minutes.
10

For rice, rinse until clear. Add rice, water, salt, oil to pot. Boil, cover, cook 15–18 minutes. Fluff.

Tips

Always use as much flavor as you want.

Saved

Cooksnaps

Saved

Kei Kei @TheResilientSpoon_

on October 28, 2025 21:23

I’m Keikei, a passionate home cook who loves turning simple ingredients into bold, flavorful dishes ✨I like to focus on making my dishes gluten- and dairy-free. For me, cooking isn’t just about what’s on the plate ; it’s about creating food that’s vibrant, satisfying, and full of personality. Every recipe here is packed with flavor and made with love 💗

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Enchiladas de la noche 🌙

Enchiladas de la noche 🌙

Ingredients

Steps

Tips

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