Delicious veggie enchiladas with chipotle adobo jackfruit in corn tortillas with a creamy and hearty butternut squash sauce. Topped with cheese and jalopenos.
Preheat oven to 400F.
Dice the sweet potato into 1 cm x 1 cm pieces and place on a lined baking sheet. Toss with olive oil, maple syrup and salt until evenly coated, add more oil if necessary.
Bake for 15-20 minutes or until the tender, tossing about halfway.
Drain the can of jackfruit, place in a bowl and shred. Heat a pan on medium heat and add 1 tsp olive oil. Add the chipotle peppers with sauce and toss in the shredded jackfruit. Add salt and pepper to taste. Heat through, turn down to low and let simmer for 10 minutes, making sure to stir.
Remove the husks from the corn and cut off the kernels. Dice the red bell pepper into the same size as the corn kernels. In a pan on medium heat, melt the butter and add the corn and peppers. Sauté until the veggies are tender, about 5-7 minutes. Add salt to taste.
In a baking dish, pour about 1/2 cup of the butternut squash sauce to evenly cover the bottom of the dish.
To assemble the enchiladas, spread the refried beans down the middle of the corn tortilla and layer with rice, jackfruit, veggies, cheese and all your toppings in your tortilla. Start from one end of the tortilla and roll the tortilla to create a snug wrap. Place it in the baking dish with the seam facing down against the baking dish.
Continue until you have enough enchiladas to fill your dish!
Top the enchiladas with another 1/2-1 cup of butternut squash sauce, (I like it saucy!) top with grated cheddar and jalopenos.
Bake in the oven, covered for 10 minutes, then remove the cover and bake for another 10-15 minutes until the cheese is deliciously bubbly.