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Jackfruit Potato Nachos

3.33 from 55 votes
A delicious and healthier alternative to nachos!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 2 people
Course: Appetizer, dinner, lunch
Cuisine: Mexican
Ingredients Method

Ingredients
  

For the potatoes
  • 2-3 russet potatoes depending on size
  • 3-4 tbsp olive or canola oil depending on preference/amount of potatoes
  • 1 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp salt
For the jackfruit:
  • 1 20oz can jackfruit
  • 1 tsp olive oil
  • 2 tbsp vegan taco seasoning
  • 1-2 tsp water
  • 8oz (~1/2 can) black beans drained and rinsed
  • 1/2 cup frozen corn
For the toppings:
  • 1/4 cup onions diced
  • 1/4 cup salsa
  • 1/2 avocado diced
  • 1/2 cup lettuce chopped
  • 1/2 cup our homemade cashew queso (get the recipe here!) room temperature or heated

Method
 

Make the potatoes
  1. Preheat oven to 400°F.
  2. Wash the potatoes and slice each lengthwise, about 1/4-1/8 inch thin.
  3. Place the potatoes on a lined baking sheet.
  4. Mix together the oil, garlic powder, chili powder & salt.
  5. Brush the oil mixture on to the potato slices.
  6. Bake for ~20 minutes (longer if the potatoes are thicker and not crispy, you want them to be almost like a chip).
Make the jackfruit mixture
  1. Rinse and drain the jackfruit. Squeeze out any excess water.
  2. Chop the jackfruit into small pieces.
  3. Heat the olive oil on low-medium heat in a medium-sized saucepan.
  4. Mix in the jackfruit. Cook for about 5 minutes.
  5. Sprinkle on the taco seasoning and stir, slowly adding the water so the seasoning coats the jackfruit evenly. Cook for 2 minutes.
  6. Mix in the beans and frozen corn. Cook for another 3-5 minutes.
  7. Take the potatoes out of the oven once they are done cooking.
Assemble the nachos
  1. Place the potatoes flat on a plate. Top with jackfruit mixture, onions, salsa, avocado, homemade queso and lettuce.