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Loaded Pulled Jackfruit Nachos
Rated 5.0 stars by 1 users
Category
Mexican
Author:
Emily Davenport
Servings
4 servings
Prep Time
5 minutes
Calories
650
A tasty & colourful Loaded Pulled Jackfruit Nachos recipe taken from the Dairy Diary.
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
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
season.
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 corianderseason to taste. Serve alongside nachos with tomato salsa, creamy oat fraíche, and remaining coriander scattered over, if liked.
Nutrition
Calories 650, Fat 37.7 grams, Saturated Fat 11.4 grams
