Verde Filling: Blend 1/2 green bell pepper, 1/2 jalapeño, 1/2 yellow onion, 1/2 cup cashew, 1 bunch cilantro, 1 tbsp lemon juice, 5 cloves garlic, 2 tsp Italian seasoning or oregano, a heavy pinch of salt, and water (to cover halfway) until smooth. Set aside.
Jackfruit and Tofu Filling: Drain the jackfruit and gently press the tofu to remove excess liquid. Grate the tofu and shred the jackfruit. Place both in a medium-sized bowl and slowly add cornstarch until evenly coated. Heat a skillet with 1 tbsp avocado oil. Add the jackfruit and tofu mixture and sauté until golden brown. Stir in the prepared verde sauce and 1 tbsp soy sauce, allowing to simmer for 15 minutes on medium-low heat to incorporate flavors. Season with salt to taste if needed. Set aside.
Sautéed Veggies: Heat a skillet with oil. Add 3/4 sliced green bell pepper, 1 sliced small zucchini, 1-2 handfuls of spinach, and 5 cloves sliced garlic. Sauté until nice and charred, about 8 minutes on medium-high heat.
Assembly: Preheat oven to 375 degrees Fahrenheit. Spread 1/2 cup enchilada sauce on the bottom of a baking pan. Take one charred tortilla shell, add 1/4 cup of the Jackfruit and Tofu filling, then top with some sautéed veggies. Tuck and roll the tortilla. Repeat for all 12 tortillas. Top the rolled enchiladas with the remaining enchilada sauce, cover the pan, and bake for 15-20 minutes. Serve with vegan cashew cream, sour cream, pico, or avocado as desired.
