Jackfruit Nachos

These nachos hands down have to be the most epic creation I have made to date! The “chile verde” sauce over the shredded jackfruit makes for an amazing nacho topper. These nachos can surely be a hit with family and friends! Nachos can have such a bad rep for being a unhealthy junk food found at the movie theater or a baseball game. While these bad boys are more of a gourmet version of traditional nachos, they also happen to be HEALTHY!
Lets talk about Tortilla chips.

Store bought tortilla chips are fried in oil and covered in loads of salt. The foundation of a tortilla chip is typically a corn tortilla! Good news, corn tortillas are a health food in my book… when the ingredients on the package consist of corn, water and lime. If you make your own tortilla chips you control its destiny! sprinkle over some lime juice, seasonings, pinch of Himalayan salt and bake them until golden…you have your self a delicious, crunchy and healthy chip.
Jackfruit is a native fruit to southeast Asia. Its texture lends itself to mocking meat and absorbs just about any flavor you throw its way.You can find this at any Asian Market or purchase it on amazon.Just be sure it’s young green jackfruit in water, not brine or syrup.

(Ps, these are Oil and Gluten Free!)


6-8 corn tortillas cut into triangles or strips
Juice of lime or lemon
1 15 ounce can black beans
1/2 cup cooked corn
1/4 cup cilantro chopped
1/4 red onion chopped
1 tomato diced
1 avocado (mashed)
1 teaspoon chili powder
1 tsp garlic powder
Himalayan salt

10 tomatillos
1/2 onion
1-2 green serrano peppers (Optional)
Himalayan salt

Pulled jackfruit
(2) 17 ounce can jackfruit in water
1/2 white onion thinly sliced
1 teaspoon chili powder
1/2 teaspoon paprika
1 teaspoon garlic powder
1/2 cup vegetable broth
Himalayan salt

Simple Cashew Cream
1/2 cup raw soaked cashews
1/2 cup water
1/4 cup cooked corn
3 tablespoon nutritional yeast
1 teaspoon onion powder
1 teaspoon garlic powder
juice on 1 lime or lemon
Himalayan salt


1. Pre-heat oven to 350°F. Cut the tortillas into wedges.place in a bowl and sprinkle over the juice of half a lime or lemon. Sprinkle with salt, pepper, garlic powder, chili powder and Spread the tortilla wedges out on a baking sheet in a single layer. Bake the tortilla wedges for about 6 minutes, then use tongs to turn the wedges over, bake for another 6 or until they are just beginning to color and harden.
2. Prepare beans, lettuce, tomatoes,onion, cilantro and avocado and set to the side.
3.Open cans of jackfruit and rinse thoroughly with water. Place jackfruit in a large bowl and use hands or a fork to shred. It should look like shredded chicken.
4. In a medium bowl stir together the chili powder, paprika, garlic powder, salt and pepper. Add the shredded jackfruit and toss covering the jackfruit with the rub.
5.In a large skillet over medium heat, sauté onion. You can sauté with your choice of 1 tablespoon any oil or use water. Sauté for about 4 minutes and then add your jackfruit and 1/4 cup vegetable broth. Cook for 7 minutes and then add the remaining 1/4 cup of broth. Cook for another 5 minutes, turn off heat and set aside.
6. In a large skillet over medium heat, place whole tomatillos,onion and pepper and let cook for 5-6 minutes until the tomatoes and onion begin to soften. Place tomatillos, onion, Serrano peppers, salt and pepper into a blender and blend for 30 seconds or until well combined. Pour sauce over the jackfruit mixture and mix together until well combined.
7. Place all cashew cream ingredients into a high speed blender or food processor and blend until smooth and creamy.
8.Once tortilla chips are cooked and cooled, essemble nachos by placing a generous amount of jackfruit mixture on top of chips, along with tomatoes, mashed avocado, corn, onion, cilantro and black beans. Finish off with a drizzle of cashew cream and enjoy!