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Jackfruit Potato Nachos

A delicious and healthier alternative to nachos!
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Appetizer, dinner, lunch
Cuisine Mexican
Servings 2 people


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


Make the potatoes

  • Preheat oven to 400°F.
  • Wash the potatoes and slice each lengthwise, about 1/4-1/8 inch thin.
  • Place the potatoes on a lined baking sheet.
  • Mix together the oil, garlic powder, chili powder & salt.
  • Brush the oil mixture on to the potato slices.
  • 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

  • Rinse and drain the jackfruit. Squeeze out any excess water.
  • Chop the jackfruit into small pieces.
  • Heat the olive oil on low-medium heat in a medium-sized saucepan.
  • Mix in the jackfruit. Cook for about 5 minutes.
  • Sprinkle on the taco seasoning and stir, slowly adding the water so the seasoning coats the jackfruit evenly. Cook for 2 minutes.
  • Mix in the beans and frozen corn. Cook for another 3-5 minutes.
  • Take the potatoes out of the oven once they are done cooking.

Assemble the nachos

  • Place the potatoes flat on a plate. Top with jackfruit mixture, onions, salsa, avocado, homemade queso and lettuce.
Keyword jackfruit, mexican, nachos, potatoes, tacotuesday