• 6 soft shell tortilla wraps
  • 2tbsp olive oil
  • 1 medium red onion
  • 1 red pepper
  • 1 green pepper
  • 1 yellow pepper
  • 2tsp smoked paprika
  • 1tsp ground cumin
  • 1/2tsp cayenne pepper
  • 2tbsp harissa & 1tbsp chipotle
  • 2 cloves of garlic, chopped
  • 1 jar of passata
  • 1 small red chilli, choppped
  • 1 can of jackfruit, drained
  • 1 can of mixed taco beans in chilli sauce
  • 1 ball of mozzarella or 150g grated mozzorella
  • 10 cherry tomatoes, quartered
  • 1 avocado, chopped
  • Large bunch of fresh coriander
  • 1 lime, juiced
  • rock salt
  • black pepper


  1. Drain the jackfruit and pat dry with sheets of kitchen towel. Set aside.
  2. Slice the onion and slice the peppers to roughly 1cm strips, you don’t have to be too particular. Peel and
  3. Add 1tbsp olive oil to a pan, pull the jackfruit apart with your hands before adding it into the hot oil. Gently fry then add in the onion and peppers. Once softened, add in the spices along with the garlic and choice of harissa or chipotle paste.
  4. When the jackfruit has crisped up, add in the can of mixed taco beans along with the tomato sauce and stir.
  5. Reduce the sauce until it has thickened slightly and turn off the heat. Preheat your oven to 190° fan, gas mark 5.
  6. Get a large oven proof dish and lightly grease with some olive oil.
  7. Warm the tortillas slightly in a microwave or oven before filling each wrap with the enchilada filling. Evenly fill and roll, assembling in a line in the dish.
  8. Add 1/2tsp smoked paprika and 1/2tsp cayenne pepper to the passata and pour over the filled tortillas.
  9. Sprinkle with the mozzarella and bake for 25-30 minutes until golden and oozy.
  10. Meanwhile, for the speedy salsa simply combine the cherry tomatoes with the chopped avocado in a bowl. Chop some fresh coriander, stalks and all and stir through the tomatoes with a glug of olive oil and season with salt and pepper. Finally squeeze with the lime juice and set aside.
  11. Remove from the enchiladas from the oven, sprinkle with fresh coriander leaves and serve with the chunky salsa as a side.