Crispy baked tortilla chips loaded with smoky, caramelized BBQ jackfruit, warm black beans and a tangy cashew queso, finished with avocado, jalapeños and cilantro.
15m prep · 32m cook · 4 servings
Ingredients Instructions
2 can (14 oz) Young Green Jackfruit In Brine 1 tbsp Vegetable Oil 1 tsp Smoked Paprika ½ cup Bbq Sauce ¾ tsp Salt ¾ cup Water 1 can (15 oz) Black Beans ½ cup Raw Cashews 2 tbsp Nutritional Yeast ¼ tsp Garlic Powder 2 whole Lime 8 oz Tortilla Chips ¼ cup Pickled Jalapeños 1 whole Avocado ¼ cup Fresh Cilantro
Instructions 1 Cover the cashews with boiling water and soak 10 minutes. While they soak, drain and rinse the jackfruit, squeeze out as much liquid as you can, trim off any firm triangular core pieces, and pull the pieces apart finely with two forks or your fingers into thin shreds. Juice one lime and cut the other into wedges; dice the avocado and chop the cilantro. 2 Preheat the oven to 400°F. While it heats, warm the vegetable oil in a large skillet over medium heat. Add the shredded jackfruit, smoked paprika and 1/4 tsp salt and cook, stirring occasionally, 10-12 minutes, until the moisture has cooked off and the edges are turning golden. 3 Add the BBQ sauce and 1/4 cup water to the jackfruit. Cook, stirring and pressing the pieces with a spatula, 8-10 minutes, until the sauce is thick and clings, some edges look caramelized, and every piece pulls apart easily with a fork. Taste and add salt if needed. 4 While the jackfruit cooks, warm the black beans in a small saucepan with 2 tbsp water and 1/4 tsp salt over medium-low heat for about 5 minutes, until hot through; drain off any excess liquid. 5 Also while the jackfruit cooks, drain the cashews and blend with 1/3 cup water, the nutritional yeast, 1 tbsp of the lime juice, the garlic powder and the remaining 1/4 tsp salt until completely smooth and pourable, 1-2 minutes. Add a splash more water if too thick, then taste and adjust salt and lime. 6 Spread the tortilla chips on a large rimmed sheet pan in a slightly overlapping layer. Scatter the BBQ jackfruit and black beans over the chips and drizzle with about half the cashew queso. Bake 6-8 minutes, until everything is hot and the chip edges are lightly toasted. 7 Drizzle the remaining queso over the hot nachos and top with the pickled jalapeños, avocado and cilantro. Serve right away with lime wedges. Estimated nutrition (per serving) Calories 660 kcal
Protein 17g
Carbs 85g
Fat 32g
Fiber 16g
Sodium 1398mg
Sugar 14g
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