Jackfruit Nachos
Hosting a party or need a large appetizer? This Jackfruit Nachos recipe checks every box: bold flavors, vibrant colors and easy to make a big batch. I'll be honest, nachos are one of my favorite dishes to eat — special occasion or not. I just can't resist the salty crunch and the flavor-packed toppings!
Sink your teeth into the tender jackfruit cooked in a smoky chili pepper sauce. The corn brings a layer of sweetness while the black beans and the black eyed peas add a creamy texture. For even more flavor, this is amazing topped with Vegan Nacho Cheese, guacamole or Pico de Gallo.
How to prepare the jackfruit
Jackfruit naturally offers a subtle sweetness with hints of a tropical fruit flavor, so it may come as a surprise that it's the star ingredient of this recipe. But jackfruit is versatile and can be used in savory dishes, too. It has a unique texture that's meaty and shreds in a way similar to pulled pork, which makes it a great meat substitute.
I find using young green jackfruit in a can with brine or water is by far the easiest way to go. Here are a few tips on how to prepare the jackfruit:
1. Drain and rinse the jackfruit.
2. In a pot, bring water to a boil and add the jackfruit. Boil for about 20 minutes to help remove some of the fruit's sweetness and tropical flavor. Drain and let it sit to cool or rinse with cold water (Note: Boiling alone may not entirely remove the tropical flavor).
3. Using your hands or a kitchen towel, try to squeeze out as much water as you can.
4. Slice off the tough core from the jackfruit pieces and remove any seeds.
5. With a fork or your hands, shred the jackfruit.
Where to find dried chili peppers
Most grocery stores will carry at least a small handful of dried chili peppers. You may be able to find them in the spice aisle or "international foods" aisle. However, some specific varieties may be harder to find. If there are any Mexican grocery stores near you, I highly recommend checking them out first because that's where you'll find the best selection.
Tender jackfruit cooked in a red chili and guajillo chili pepper sauce offer a flavorful vegan twist on traditional nachos.
- 1 can young green jackfruit
- 1 dried red chili pepper
- 2 dried guajillo chili peppers
- 1 cup hot water
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- salt and pepper (to taste)
- 1/2 can black beans
- 1/2 can black eye peas
- 1/2 can sweet corn
- cilantro (optional topping)
Slice off the top of the dried chili peppers, then make a cut from the top to bottom. Remove the seeds. If you prefer to maintain some of the spice, leave some of the seeds.
Feel free to swap out the dried red chili and guajillo peppers with anything else you prefer or have on hand. Dried chipotle or pasilla peppers are great alternatives.Place the chili peppers in a medium-sized bowl and add hot water. Set aside for about 20-30 minutes.
Prepare the jackfruit by draining and rinsing, removing the tough core and any seeds, and shredding into small pieces. In a pot, bowl water and add the jackfruit, boiling for about 20 minutes. Drain the jackfruit and let it sit to cool or rinse with cold water. Remove the excess water and set aside.
In a blender, add the chili peppers and the water. Blend until the chili peppers are mostly broken down and incorporated into the water, creating a thin sauce. Set aside.
Add olive oil to a pan on medium-high heat. Add the jackfruit and cook for about 10 minutes, occasionally stirring. Add the spices (and salt and pepper to taste), the chili pepper sauce, the beans and the corn. Continue to cook for about 10 more minutes.
On a baking sheet or large plate, make a bed of tortilla chips and evenly add the jackfruit on top. Optional: Garnish with cilantro.