Jackfruit Nachos

Course: Main - Dish: Vegetarian - Serves: 4

Method:

  1. Heat the oil in a large saucepan and cook the onion until starting to soften. 
  2. Cut the jackfruit into 1-2cm pieces and finely chop the coriander stalks (saving the leaves), then stir both into the onion.  
  3. Add the chipotle paste, tomatoes, brown sugar and 250ml water. Stir together and bring to the boil.  
  4. Turn the heat down and simmer for approx. 30 minutes, stirring occasionally.   
  5. Pre-heat the oven to 200°C and place the tortillas in an oven proof dish.  
  6. Scoop out the avocado, squeeze over the lime and mash with a fork. Season to taste.  
  7. Stir the black beans into the jackfruit mixture and cook for a further 5 – 8 minutes until the beans start to soften. Add a little extra water if it looks a little thick or too dry.  
  8. Warm the tortillas for 5 – 10 minutes in the oven. Top with the jackfruit mixture, avocado and tomatoes. Tear and scatter over the reserved coriander leaves to serve. 

Nutritional information per serving:

Nutritional value per serving 
Nutrient  Per serving 
Energy  2064kJ 
  494kcal 
Fat  23.3g 
   of which saturates  3.4g 
Carbohydrate  56.9g 
  of which sugars  23.6g 
Fibre  10.2g 
Protein  9.1g 
Salt  1.1g 
  5-A-DAY PORTIONS  One serving of this recipe counts as of your 5-A-DAY target of fruit and vegetable portions. 

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