Jackfruit Enfrijoladas

Heat the oven to 375°F. Stand the can of coconut milk in the freezer. Trim, peel, and chop the onion. Peel and slice 2 garlic cloves. Put the oil in a medium ovenproof skillet over medium heat. Add the onions, sprinkle with salt, and cook, stirring occasionally until they begin to color, 5 to 7 minutes. Add the garlic, cumin, coriander, and some pepper and cook, stirring until fragrant, 1 or 2 minutes. Put the beans and their liquid into a food processor. Add the onion mixture and purée, adding a little water if necessary, until the sauce is as thick as creamed soup. Taste and adjust the seasoning. Return the sauce to the pan off the heat.

Chop 1 or 2 chipotle peppers (depending on your affinity for heat) and put them in a medium bowl with some of their sauce. Rinse, trim, and chop the scallions; add half to the bowl. Drain and rinse the jackfruit; shred it into bite-sized pieces, add to the bowl, and stir. Taste and adjust the seasoning.

Put the bean sauce over medium heat until warm. Transfer half of the sauce to a bowl. Spoon some sauce from the bowl onto a plate by the stove. Put a tortilla onto the plate and turn to coat both sides with sauce; let it sit until pliable.

Spread 1/2 cup of the jackfruit mixture down the center of the sauced tortilla and roll up; nestle into the pan, seam side down. Repeat with the remaining tortillas. Spread any remaining sauce on top and bake until heated through, 15 to 20 minutes.

Meanwhile, rinse and halve the lime. Scoop out the thickened cream from the top of the coconut milk and put it in a small bowl. Squeeze in half the lime juice and whisk; refrigerate. Rinse, dry, trim, and tear the cilantro. Rinse the chayote and grate the flesh into a small bowl. Toss with the remaining lime juice and scallions and a sprinkle of salt and pepper. To serve, top the enfrijoladas with cilantro and coconut cream and serve with chayote salad.