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Vegan Buffalo Jackfruit Enchiladas

Kristina Sloggett
  • 50 minutes
  • Serves

INGREDIENTS

1 20 ounce can

jackfruit in brine, drained

1/3

to 1/2 cup buffalo style hot sauce (adjust to heat preference)

1 tbsp

olive oil

1

yellow onion, peeled and diced

2 cloves

garlic, peeled and minced

1/2 cup

dairy / soy free cream cheese

1

cup Simple Spanish Rice

1

recipe Easy Green Enchilada Sauce

4

gluten free tortillas

cashew cream, for garnish

green onion, chopped, for garnish