For game day and beyond, load up crunchy tortilla chips with shredded seasoned jackfruit for a plant-based twist on nachos that even meat eaters will love. Add your favorite toppings, including guacamole, sour cream and salsa, to make them your own. Jackfruit has a meat-like texture and a neutral taste that absorbs flavors wonderfully, and it’s packed with nutrients. Once you’ve discovered the wonders of jackfruit, you’ll see it’s a game changer!
Vegetarian Jackfruit Nachos
- 1 Tbsp. olive oil
- 1 small yellow onion diced
- 1 red bell pepper diced
- 2 garlic cloves minced
- 1 Tbsp. taco seasoning
- 1 20 oz. can jackfruit, drained, rinsed and roughly chopped
- 1 cup taco sauce
- 1 bag tortilla chips
- 1 cup shredded cheddar cheese optional
- 1 large tomato diced
- ¼ cup sliced black olives
- 1 jalapeño sliced thinly
- 2 scallions minced
Preheat oven to 400° F.
In large skillet, heat olive oil over medium-high heat. Add onion and bell pepper and cook until softened, about 6-7 minutes.
Add taco seasoning and garlic and cook for 1 minute, until fragrant. Add jackfruit and taco sauce and stir well to combine. Bring to simmer and cook for 10 minutes, until thick and heated through. Using two forks, shred jackfruit into small pieces. (Note: If sauce is thicker than preferred, add splash of water or vegetable broth and stir well.)
On sheet pan or oven-proof skillet, arrange half of chips in even layer. Spread half of jackfruit mixture over chips. Repeat with remaining chips and jackfruit mixture. If desired, add sprinkle of cheese to each layer.
Bake for 10 minutes, until heated through and chips are crisp on edges.
Top with tomatoes, olives, jalapeños and scallions. Serve immediately.