Spicy Vegan Jackfruit Nachos with Jalapenos
A bold, layered dish bursting with smoky jackfruit, zesty heat, and fresh toppings—perfect for sharing!
By Vince O.
Total Time: 45 mins Servings: 6
Ingredients:
For the Jackfruit
2 cans young green jackfruit (in water, drained)
1 tablespoon olive oil
1 tablespoon smoked paprika
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 cup vegetable broth
1 tablespoon lime juice
Salt to taste
For Assembly
1 bag sturdy tortilla chips
1 cup vegan cheddar shreds (store-bought or homemade)
1 cup black beans (rinsed, drained)
1 fresh jalapeno, thinly sliced (add pickled for extra heat)
1/2 red onion, diced
1 cup pico de gallo or salsa (store-bought or homemade)
1 avocado (mashed with lime + salt for quick guacamole)
Vegan sour cream (optional, for drizzle)
Fresh cilantro, chopped (garnish)
Directions:
Prepare the Jackfruit
Shred drained jackfruit with forks, discarding tough cores.
Heat olive oil in a skillet over medium. Add jackfruit, spices (paprika, cumin, chili, garlic powder), and sauté 2–3 minutes.
Pour in broth, simmer 8–10 minutes until tender. Stir in lime juice and salt. Set aside.
Assemble & Bake
Preheat oven to 375°F
Layer tortilla chips on a baking sheet. Top with jackfruit, black beans, jalapenos, and vegan cheese.
Bake for 8–10 minutes until the cheese melts.
Garnish & Serve
Remove from the oven. Dollop guacamole, salsa, vegan sour cream, and sprinkle red onion and cilantro. Serve immediately with lime wedges.