Loaded Jackfruit Nachos

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Loaded Jackfruit Nachos

SERVES 4

5 MINS PREP

COOKS IN 35 MINS

Loaded nachos? Yes, please, always! These nachos are one of the tastiest vegetarian ones you can find. The jackfruit is shredded and, along with the beans, cooked and coated in a spicy, savoury sauce before being layered on crispy nachos and topped with cheese. Once melted, it is topped with the usual toppings, soured cream to add cool creaminess and the salsa for a its freshness and cool crunch, which all help to temper the spicy Fiery Goan Curry sauce! More please! Serves 4 as part of a sharing menu.

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Ingredients

1 pack of The Spice Tailor Fiery Goan Curry
400g tin of young jackfruit in water, drained
1 tbsp. veg oil
1/2 tin of black beans, drained
200g bag of Tortilla chips
150g mature cheddar cheese, grated

To serve - Sour cream, 1 finely sliced green onion, fresh chopped cilantro

Salsa

1 tomato, chopped
25g red onion, chopped
1/2 avocado, diced
2 tbsp. chopped fresh cilantro
Good squeeze of lemon juice
Seasoning to taste

Method

Preheat the oven to 190°C.
In a saucepan, heat the oil and fry the dried spices for 10 seconds. Then take off the heat and carefully remove the whole spices and chilli so you don’t bite into them later. Add both sauces from the pack. Add the jackfruit and a good splash of water, bring to a simmer and cook for about 5-7 minutes, shredding and breaking up the larger pieces of jackfruit.
Once the sauce coats the vegetable, stir in the beans. If the sauce is looking dry, add a little water - and if too watery, cook off some of the extra. Take off the heat.
In a large ovenproof dish or baking tray, layer the tortilla chips first and follow with the jackfruit, leaving some bits empty for crunch. Evenly sprinkle over the cheese.
Place into the oven and bake for 15 minutes, or until the cheese has melted and everything is hot.
Meanwhile, mix together all the ingredients for the salsa. Taste and adjust seasoning and lemon juice to taste. Once the cheese has melted, spoon over the salsa and soured cream and sprinkle over the green onions and cilantro if using. Dig in!

Ingredients

1 pack of The Spice Tailor Fiery Goan Curry
400g tin of young jackfruit in water, drained
1 tbsp. veg oil
1/2 tin of black beans, drained
200g bag of Tortilla chips
150g mature cheddar cheese, grated

To serve - Sour cream, 1 finely sliced green onion, fresh chopped cilantro

Salsa

1 tomato, chopped
25g red onion, chopped
1/2 avocado, diced
2 tbsp. chopped fresh cilantro
Good squeeze of lemon juice
Seasoning to taste

Method

Preheat the oven to 190°C.
In a saucepan, heat the oil and fry the dried spices for 10 seconds. Then take off the heat and carefully remove the whole spices and chilli so you don’t bite into them later. Add both sauces from the pack. Add the jackfruit and a good splash of water, bring to a simmer and cook for about 5-7 minutes, shredding and breaking up the larger pieces of jackfruit.
Once the sauce coats the vegetable, stir in the beans. If the sauce is looking dry, add a little water - and if too watery, cook off some of the extra. Take off the heat.
In a large ovenproof dish or baking tray, layer the tortilla chips first and follow with the jackfruit, leaving some bits empty for crunch. Evenly sprinkle over the cheese.
Place into the oven and bake for 15 minutes, or until the cheese has melted and everything is hot.
Meanwhile, mix together all the ingredients for the salsa. Taste and adjust seasoning and lemon juice to taste. Once the cheese has melted, spoon over the salsa and soured cream and sprinkle over the green onions and cilantro if using. Dig in!

Keep this recipe for later

EMAIL ME A PRINT COPY

MADE WITH OUR DELICIOUS

Fiery Goan Curry

In this distinctively intense curry, the heat of chillies has been caringly tempered to create the perfect balance of heat and flavour. Perfect with pork, chicken, lamb, eggs or meaty vegetables.

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