Jackfruit Nachos

5 from 1 vote

A guaranteed crowd-pleasing; these hearty Jackfruit Nachos are topped with shredded and seasoned jackfruit and served with a homemade vegan cheesy cashew queso sauce over tortilla chips. An easy and quick weeknight or weekend dinner.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Dinner, Snack

Cuisine: Mexican

Diet: Gluten Free, Vegan

Servings: large servings

Author: Nija Clark

Ingredients

1 can Young Jackfruit 20 oz can from Trader Joe's
1 tablespoon Extra virgin olive oil
1 cup Water
1 packet Taco seasoning
2 teaspoons Brown sugar
1 teaspoon Garlic powder
1 teaspoon Onion powder

Toppings

1 cup Baby Spinach
1 bag Sweet Potato chips We enjoy the Late July brand
1 can Black Beans - optional
Cashew queso cheese sauce
Cherry Tomatoes
Vegan Sour Cream
1 Avocado

Instructions

Drain and transfer the can of jackfruit into a bowl. Shredding the fruit with fork or hands and set aside.
1 can Young Jackfruit
Prep garnish. Rinse and cut tomatoes; shred spinach and slice avocados. Set aside.
1 cup Baby Spinach, Cherry Tomatoes , 1 Avocado
Prepare queso and and set aside; if not using premade vegan queso or cheese sauce.
Cashew queso cheese sauce
In a large skillet on medium heat. Add 1 tablespoon of olive or vegetable oil. Add jackfruit, onion & garlic powder, taco seasoning, brown sugar, black beans (optional) and water. Simmer on medium low heat for 15 minutes.
1 can Young Jackfruit, 1 tablespoon Extra virgin olive oil, 1 cup Water, 1 packet Taco seasoning , 2 teaspoons Brown sugar , 1 teaspoon Garlic powder, 1 teaspoon Onion powder, 1 can Black Beans
Assemble nachos. Spread a single layer of tortilla chips on a plate.
1 bag Sweet Potato chips
Top with jackfruit, shredded spinach, cherry tomatoes. Repeat this layer. Top with queso cheese, sour cream and avocados.