Jackfruit Potato Nachos
A delicious and healthier alternative to nachos!
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.