Loaded with fresh toppings, these BBQ jackfruit nachos are smothered in a delicious smoky sauce. This is the perfect dish to share with friends and family either as an appetiser or as a main course.
Loaded with fresh toppings, these BBQ jackfruit nachos are smothered in a delicious smoky sauce. This is the perfect dish to share with friends and family either as an appetiser or as a main course.
You will find canned jackfruit at the supermarket. Its consistency is similar to pulled chicken or pork. Cooked with spices, herbs and condiments it will absorb the flavours around it, making it a brilliant plant-based alternative to meat.
If you are looking for other recipe ideas to make with jackfruit, try:
- Jackfruit Enchilada
- Jackfruit Stromboli
- Pulled Jackfruit by Jack Stein
- “No Duck” Hoisin Jackfruit Wraps
The jackfruit and black beans are cooked in a BBQ sauce made with ketchup, spices, tamari sauce and sugar. Topped with this hearty mixture, the nachos are cooked in the oven for 5 mins and served with tomatoes, guacamole, red onion and fresh coriander. I also add some dollops of Oatly Creamy Oat Fraiche to finish it off.
Violife and Oatly are two of my favourite plant-based brands and work fantastically well for these BBQ jackfruit nachos. If you prefer a vegetarian option, you can swap Oatly Creamy Oat Fraiche with some conventional sour cream and Violife Original Flavour grated cheese with some grated cheddar.
If you would like to try a vegetarian version try my air fryer nachos (simply swapped the cheese for a plant-based alternative if you prefer).
I hope you enjoy this loaded BBQ jackfruit nacho recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
Loaded BBQ Jackfruit Nachos [vegan]
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 400 g can of jackfruit in water
- 75 g onion
- 2 garlic cloves
- olive oil
- 1 1/2 tsp ground cumin
- 3/4 tsp smoked paprika
- 1/2 tsp ground coriander
- 1 tsp dried oregano
- 200 g ketchup
- 1 Tbsp cider vinegar
- 1 Tbsp light brown sugar
- 1/2 Tbsp tamari sauce
- 400 g can black beans
- 230 g tortilla chips
- 100 g Violife Original Flavour grated cheese or grated cheddar
TOPPINGS:
- 2 ripe avocadoes
- juice of 1 lime
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 175 g cherry tomatoes
- 1/8 red onion
- fresh coriander
- Oatly Creamy Oat Fraiche or dairy sour cream
Instructions
- Drain jackfruit. Transfer to a kitchen towel and squeeze to extract as much water as possible. Break up the jackfruit chunks with your fingers by pulling them apart. Set aside.
- Heat some olive oil in a pan. Add finely sliced onion and grated garlic. Fry gently until soft with ground cumin, smoked paprika, ground coriander and dried oregano. Add the pulled jackfruit, ketchup, cider vinegar, light brown sugar, tamari sauce and black beans. Stir and leave to simmer covered under low heat for 5 mins.
- Preheat the oven to 200°C/ 180°C fan / gas mark 6.
- To prepare toppings, cut tomatoes in halves. Mash avocadoes with lime juice, 1/2 tsp ground cumin and 1/2 tsp ground coriander. Dice red onion into small cubes. Chop fresh coriander.
- Spread tortilla chips on an oven tray. Add pulled jackfruit and black bean mixture on top. Top with grated cheese. Bake for 5-6 minutes until the cheese has melted.
- Once the nachos are ready, scatter tomatoes, diced red onion, chopped fresh coriander and half of the guacamole, on top. Dot with cream. Serve straight away with the rest of the guacamole and some more cream o
Nutrition
Find this recipe online:
Loaded BBQ Jackfruit Nachos [vegan]
https://theflexitarian.co.uk/recipe-items/loaded-bbq-jackfruit-nachos-vegan/
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