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Loaded Pulled Jackfruit Nachos
Emily Davenport
4 servings
5 minutes
30 minutes
650
Mexican
A tasty & colourful Loaded Pulled Jackfruit Nachos recipe taken from the Dairy Diary.
For more recipes like this, check out the Dairy Diary recipe collection.
Ingredients
- Olive oil 2 tbsp
- Spring onions 6, thinly sliced
- Jackfruit 2 x 420g tins, drained and chopped
- Chipotle paste 2 tbsp
- Lightly salted tortilla chips 200g pack
- Cherry tomatoes 150g (5oz), halved
- Vegan cheese 150g (5oz), grated
- Ripe avocado 1 large, peeled and destoned
- Lime 1, juice only
- Fresh coriander leaves 15g (½oz), chopped
- Dairy free creme fraiche 2 tbsp
Directions
- Heat oil in a pan and fry spring onions for 1-2 minutes. Tip in chopped jackfruit, 250ml (8fl oz) water, and chipotle paste and mix together. Cover and cook for 20-25 minutes until jackfruit is tender and pulls apart
Preheat oven to 200°C/180°fan/Gas 6. Evenly spread tortilla chips in a large, shallow ovenproof dish. Top with jackfruit mixture, tomatoes, and grated vegan cheese, then bake for 15-20 minutes until golden and cheese is melted.
Meanwhile, mash together avocado, lime juice, and a small handful of chopped coriander. Season to taste. Serve alongside nachos with tomato salsa, creamy oat fraiche, and remaining coriander scattered over, if liked.