Directions

• Preheat oven to 375F and lightly spray a baking dish (no bigger than 9x13, depending on how many you make) with non-stick cooking spray.
• Drain the jackfruit and break it apart.
• Add 1 Tbsp of oil, diced onion and minced garlic to a medium sized skillet and cook until onions are translucent.
• Add in the jackfruit and cook for 5 or so minutes or until it’s heated through then add your sour cream. Mix that thoroughly together, let that get heated through for another 5 minutes.
• Add salt and pepper to your liking and mix well.
• Remove from heat and add shredded cheddar cheese and mix it well so the cheese melts from the heat.
• Lay a tortilla flat and fill it with a couple of tablespoons of the cheesy jackfruit mixture. Roll it up nice and tight and place it in the baking dish. Repeat with all tortillas.
• Bake for 18-20 minutes or until golden and crispy on the edges.
• When done, remove from oven and top with vegan sour cream and Southwest Guacamole. Don’t forget to sprinkle on some cilantro and a little squeeze of lime - Enjoy!