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BBQ Jackfruit Nachos (Vegan Friendly)

A close-up of loaded BBQ Jackfruit Nachos piled high with dark, saucy jackfruit and topped with fresh cilantro.
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A recipe for fully loaded vegan nachos using savory, shredded BBQ jackfruit as the main topping.

Ingredients

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  • 2 (20 ounce) cans young green jackfruit in brine or water, drained and rinsed
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup vegetable broth
  • 1/2 cup your favorite vegan BBQ sauce
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bag (10 ounces) tortilla chips (check label for vegan status)
  • 1 cup vegan shredded cheddar or Monterey Jack style cheese (or vegan queso sauce)
  • 1/2 cup black beans, rinsed and drained
  • 1/2 cup corn kernels (fresh or frozen)
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, thinly sliced (optional)

Instructions

  1. Prepare the jackfruit: Rinse the jackfruit well. Use your fingers or two forks to shred the large, triangular core pieces until they resemble pulled meat. Leave the smaller, softer pieces whole.
  2. Sauté aromatics: Heat the olive oil in a medium saucepan over medium heat. Add the diced yellow onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Cook the jackfruit: Add the shredded jackfruit, vegetable broth, BBQ sauce, apple cider vinegar, smoked paprika, chili powder, salt, and pepper to the saucepan. Stir to combine.
  4. Simmer: Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20 minutes, stirring occasionally, until most of the liquid is absorbed and the jackfruit is tender. Remove the lid for the last 5 minutes if excess liquid remains. Shred the jackfruit further with two forks if desired for a finer texture.
  5. Preheat oven: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a large baking sheet with parchment paper.
  6. Assemble nachos: Spread the tortilla chips in a single layer across the prepared baking sheet.
  7. Layer toppings: Sprinkle the black beans and corn evenly over the chips. Spoon the BBQ jackfruit mixture over the chips. Top with the vegan shredded cheese or drizzle with vegan queso.
  8. Bake: Bake for 8 to 12 minutes, or until the chips are heated through and the vegan cheese is melted or softened.
  9. Garnish and serve: Remove from the oven. Top immediately with sliced red onion, fresh cilantro, and sliced jalapeño, if using. Serve immediately.

Notes

  • For a slow cooker method, combine all jackfruit ingredients (except chips and fresh toppings) in the slow cooker and cook on low for 4 hours or high for 2 hours before assembling and baking.
  • If you prefer a spicier topping, add 1 teaspoon of chipotle powder to the jackfruit mixture while simmering.
  • Use your favorite store-bought vegan queso sauce instead of shredded cheese for an extra creamy texture.

Nutrition

Find it online: https://spoonswirl.com/bbq-jackfruit-nachos-vegan-friendly/