Jackfruit and Black bean Nachos
Ingredients
- 1x500g tin young green jackfruit in brine (drained and rinsed)
- 1 tbsp coconut oil
- 1 brown onion (diced)
- 200ml tin of chopped tomatoes
- 1x400g tin of black beans (drained and rinsed)
- 2 tbsp tomato puree
- 125ml vegetable stock
- 2 tsps onion granules
- 2 tsps smoked paprika
- 1 tsp cumin
- 1 tsp garlic granules
- ½ tsp nutmeg
- ½ tsp chilli powder
- ½ tsp dried coriander leaf
- 1½ tbsp maple syrup
- 1 tbsp nutritional yeast
- 125ml extra water
- Lightly salted tortilla chips
- Toppings
- Fresh mango (diced)
- Salsa
- Vegan cheese (grated)
- Vegan mayo
- Fresh coriander
Instructions
- Remove the hard centre from the jackfruit chunks and shred so it resembles pulled pork
- Fry the onion in the coconut oil until softened
- Add the chopped tomatoes, tomato puree, stock, spices and dried coriander leaf.
- Add the jackfruit, black beans, maple syrup and nutritional yeast
- Simmer for 10 minutes
- Preheat the oven to 220 degrees C
- Lay the tortilla chips onto a baking tray. Top with the black bean and jackfruit mixture
- Top with vegan cheese and bake for 10 minutes until the cheese has melted
- Remove from the oven and top with the diced mango, salsa, vegan mayo and fresh coriander,
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