Name: Sheet Pan Jackfruit Enchilada Fajita Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 (14-oz) can young jackfruit, drained & shredded; ½ cup red enchilada sauce; 1 orange bell pepper, thinly sliced; 1 red bell pepper, thinly sliced; 1 yellow onion, thinly sliced; 2 tsp avocado oil; Sea salt & black pepper, to taste; 2 cups frozen cauliflower rice; 2 tbsp fresh lime juice; ½ cup fresh cilantro, chopped; Sea salt & black pepper, to taste; 1 (15-oz) can black beans, warmed; Fresh cilantro

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This Sheet Pan Jackfruit Enchilada Fajita Bowl recipe will definitely elevate any weeknight evening, as it’s full of Mexican flavor, while being created with healthy vegan ingredients. It includes enchilada sauce coated shredded jackfruit, authentic fajitas, cilantro-lime cauliflower rice, protein-rich black beans, & creamy avocado. The perfect easy plant-based dinner or meal prep option!

Sheet Pan Jackfruit Enchilada Fajita Bowl with cilantro-lime cauliflower rice, black beans, avocado, and cilantro, with a fork in it, on a white marble counter.

A powerhouse of nutrition & flavor in every bite, this Sheet Pan Jackfruit Enchilada Fajita Bowl is a keeper.

The bowl includes all of your favorite fajita favorites, but the jackfruit coated in enchilada sauce is what really takes it to the next level. Relatively speaking, jackfruit is bland on its own, but thanks to the enchilada sauce it is super juicy & yummy.

Not only is the sheet pan spot on delicious, but it’s an easy-to-make recipe that is totally meal prep approved!

Why You’ll Love This Plant-Based Bowl Recipe

Full of Flavor & Packed with Nutrition: A healthy vegan bowl recipe that’s loaded with all of your Mexican favorites, which will have you digging in for more!
Quick & Easy: Ready in about 30 minutes & clean-up is a breeze!
Great for Meal Prep: This Sheet Pan Jackfruit Enchilada Fajita Bowl stores well in the fridge, making it the perfect vegan recipe to meal prep for healthy dinners throughout the week.

Sheet Pan Jackfruit Enchilada Fajita Bowl Recipe with cilantro-lime cauliflower rice, black beans, avocado, and cilantro, with a fork in it, on a white marble counter.

Ingredients

Organic Jackfruit: You want to look for organic young green jackfruit in brine.
Organic Beans: The beans are a staple for this fajita bowl & they’re full of healthy fats + plant-based protein. I used organic black beans, but you can certainly use organic pinto beans.
Organic Bell Peppers: Any color combination will work.
Organic Yellow Onion: Whatever you have on hand will do.
Organic Cauliflower Rice: Cauliflower rice isn’t technically rice, but it looks like it, while being packed with nutrition. You can find organic pre-made cauliflower rice at your local health foods store.
Organic Red Enchilada Sauce: This makes the jackfruit super yummy. I used red, but you can certainly use green. My current favorite brand is Siete Foods.
Creamy Avocado: Sliced it, dice it, or mash it up into guacamole for some healthy fats.
Organic Lime: A healthy squeeze of lime elevates the bowl.
Organic Cilantro: Fresh cilantro adds brightness & that authentic Mexican flavor that you can’t beat!
Organic Avocado Oil: Avocado oil is my go-to baking oil, because it’s neutral in flavor & it can be used to cook at high-heat temperatures.

How To Make

Jackfruit & Fajitas. Preheat the oven to 425 degrees F & line a sheet pan with parchment paper. On one side, add the shredded jackfruit. On the other side, toss the fajitas with the oil & seasonings. Transfer to the oven & roast for 20 – 25 minutes, flipping halfway.
Add the Enchilada Sauce. Once the sheet pan is done, toss the jackfruit with the enchilada sauce.
Cilantro-Lime Cauliflower Rice. In a skillet, defrost the cauliflower rice. Once defrosted, stir in the remaining ingredients.
Assemble. Divide the cilantro-lime cauliflower rice between bowls. Top with the fajitas, jackfruit, warmed black beans, avocado, & fresh cilantro. Enjoy!

Tips for Making this Enchilada Fajita Bowl Recipe Perfectly

Jackfruit & Enchilada Sauce: Be sure to bake the jackfruit first, prior to tossing with the enchilada sauce. This ensures the jackfruit is super flavorful.
Organic Red Enchilada Sauce: I used red, but you can certainly use green. My current favorite brand is Siete Foods.
Organic Black Beans: Organic pinto beans will also work.
Organic Vegetables: Feel free to customize with your preferred vegetables.

Storing & Reheating

This Sheet Pan Jackfruit Enchilada Fajita Bowl is the perfect vegan recipe for healthy leftovers & meal prep!

Fridge Storage. Transfer ingredients to separate air-tight glass containers & refrigerate for up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the jackfruit, fajitas, beans, & cilantro-lime cauliflower rice, to an oven-safe bowl. Place in the oven for about 10 – 15 minutes, until warmed through. To serve, pair with the remaining bowl ingredients.

Vegan Sheet Pan Jackfruit Enchilada Fajita Bowl with cilantro-lime cauliflower rice, black beans, avocado, and cilantro, with a fork in it, on a white marble counter.

More Healthy Vegan Mexican Recipes You’ll Love

If you make this Sheet Pan Jackfruit Enchilada Fajita Bowl recipe please leave a review & rating below. I love hearing from you & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!

Xoxo.

CMG.

Sheet Pan Jackfruit Enchilada Fajita Bowl

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 4 1x
Category: Main Dish
Method: Oven
Cuisine: Mexican
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

JACKFRUIT

1 (14-oz) can young jackfruit, drained & shredded
½ cup red enchilada sauce

FAJITAS

1 orange bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 yellow onion, thinly sliced
2 tsp avocado oil
Sea salt & black pepper, to taste

CILANTRO-LIME CAULIFLOWER RICE

2 cups frozen cauliflower rice
2 tbsp fresh lime juice
½ cup fresh cilantro, chopped
Sea salt & black pepper, to taste

BOWL

1 (15-oz) can black beans, warmed
Fresh cilantro

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Instructions

Jackfruit & Fajitas. Preheat the oven to 425 degrees F & line a sheet pan with parchment paper. On one side, add the shredded jackfruit. On the other side, toss the fajitas with the oil & seasonings. Transfer to the oven & roast for 20 – 25 minutes, flipping halfway.
Add the Enchilada Sauce. Once the sheet pan is done, toss the jackfruit with the enchilada sauce.
Cilantro-Lime Cauliflower Rice. In a skillet, defrost the cauliflower rice. Once defrosted, stir in the remaining ingredients.
Assemble. Divide the cilantro-lime cauliflower rice between bowls. Top with the fajitas, jackfruit, warmed black beans, avocado, & fresh cilantro. Enjoy!

Notes

Jackfruit & Enchilada Sauce: Be sure to bake the jackfruit first, prior to tossing with the enchilada sauce. This ensures the jackfruit is super flavorful.

Organic Red Enchilada Sauce: I used red, but you can certainly use green. My current favorite brand is Siete Foods.

Organic Black Beans: Organic pinto beans will also work.

Organic Vegetables: Feel free to customize with your preferred vegetables.

Storing & Reheating: Transfer ingredients to separate air-tight glass containers & refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the jackfruit, fajitas, beans, & cilantro-lime cauliflower rice, to an oven-safe bowl. Place in the oven for about 10 – 15 minutes, until warmed through. To serve, pair with the remaining bowl ingredients.