Vegan Enchilada Pillows

Ingredients:

• 2 cans of cooked jackfruit (drained, rinsed and baked with salt and pepper)
• ½ cup black beans, drained
• ½ cup frozen corn
• ½ tsp cumin
• ½ cup red enchilada sauce
• 1 cup shredded dairy free cheddar and mozzarella cheese
• 1 can dairy-free crescent rolls
• 3 tbsp plant based egg (I used Just Egg)
• 1 Tbsp water
• 2 cups crushed tortilla chips

TOPPING

• ½ cup dairy-free sour cream
• extra cheese for sprinkling
• ½ cup vegan cream of chicken

  • 3 TBSP vegan butter
  • 2 tbsp all-purpose flour
  • 1/2 cups of unsweetened original almond milk
  • 1/2 cup of vegan chicken broth
  • sea salt to taste
  • ground black pepper to taste
  • 1 tbsp Better Than Bouillon - Organic Vegetable Base

Instructions:

1.Preheat oven to 350 degrees F.

1. Add cooked jackfruit, black beans, corn, cumin, enchilada sauce and cheese in a large bowl until combined.
2. Lay out 8 dairy-free crescents on a cookie sheet. Stretch them a bit to ensure the filling fits without creating any holes in the dough
3. Place 2 spoon fulls of the jackfruit mixture into the center of the crescent to fill it. Wrap the cresent dough around the mixture. Ensure there are no holes so that the filling does not fall out while baking
4. In a mediaum-sized bowl, add the vegan egg and 2 tbsp of water. Mix together.
5. Add the "pillow" to the "egg" and water mix. Use your hands to cover the "pillow" with the mix
6. Next, cover the "pillow" with crushed tortilla chips and place on a greased cookie sheet. Repeat for the remaining crescents
7. Bake the pillows for 25-30 minutes or until golden brown
8. For the topping: Combine dairy free sour cream and vegan cream of chicken into a small sauce pan and stir over medium low heat until it is heated through. Top cooked Enchilada Pillows with topping and sprinkle with added cheese.

Original recipe can be found here

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