Cheesy Jackfruit Nachos
A mouthwatering plant-based twist on classic nachos, featuring tender buffalo jackfruit, hearty black beans, vegan cheese, and fresh toppings. Quick to prepare and loaded with fiber and protein, these nachos are a perfect blend of taste and nutrition — ideal for weeknights, meal prep, or entertaining friends.
Equipment
- 1 Sheet pan
- Parchment Paper or Aluminum Foil
- 1 Medium mixing bowl
Ingredients
- 12 ounces tortilla chips
- 15 ounces canned jackfruit drained and rinsed
- ¾ cup vegan buffalo sauce
- 15 ounces black beans drained and rinsed
- 2 cups vegan nacho cheese sauce or cheddar shreds
- 1 red bell pepper diced
- 1 jalapeño pepper deseeded and sliced
- 2 green onions sliced
- 1 cup cherry tomatoes halved
- 1 avocado diced
Instructions
- Preheat the Oven and Prepare the Baking Sheet: Begin by preheating your oven to 350°F (175°C). This ensures your nachos cook evenly and maintain a satisfying crisp texture. Line a sturdy sheet pan with parchment paper or aluminum foil, which makes cleanup easier and prevents sticking. Arrange tortilla chips in a single layer across the pan so they cook evenly and hold up well under toppings.
- Prepare the Jackfruit: Drain the canned jackfruit thoroughly in a colander to remove excess liquid. Rinse under cold water to eliminate brine flavor. Place the jackfruit on a paper towel and gently press to absorb extra moisture. Remove seeds and tougher core pieces for a shredded texture. Transfer the prepared jackfruit into a medium mixing bowl for seasoning.
- Shred and Marinate the Jackfruit: Using two forks or your fingers, shred the jackfruit until it resembles pulled chicken. Add the vegan buffalo sauce and mix thoroughly to coat every piece. For best flavor, allow the jackfruit to marinate for at least 15 minutes, or overnight in the refrigerator for deeper spice infusion.
- Layer the Nachos: Evenly spread the marinated jackfruit over the tortilla chips, ensuring every chip has coverage. Sprinkle drained black beans evenly on top for a protein-rich layer. Add vegan nacho cheese sauce or cheddar shreds, distributing them evenly so all chips get a creamy, cheesy coating.
- Add Fresh Toppings Before Baking: Scatter diced red bell pepper and sliced jalapeños evenly across the nachos. These add vibrant color, crunch, and a balanced spicy note that complements the buffalo jackfruit. Careful layering here helps each bite have a mix of all the flavors and textures.
- Bake Until Perfectly Melted: Place the baking sheet in the oven and bake for 10 to 12 minutes. This allows the cheese to melt, the jackfruit to warm through, and the chips to crisp slightly without burning. Check periodically since oven temperatures vary.
- Add Finishing Touches: Remove the nachos from the oven and let them rest for 1 to 2 minutes. This prevents toppings from sliding off and helps maintain crispness. Add sliced green onions, halved cherry tomatoes, and diced avocado for freshness and a creamy finish.
- Serve and Enjoy: Serve immediately while warm and crisp. Buffalo Jackfruit Nachos taste best fresh out of the oven, but leftovers can be reheated. Pair with fresh dips, a crisp salad, or your favorite beverage for a complete and satisfying meal.
Notes
- Use sturdy tortilla chips to prevent sogginess and ensure crispiness.
- Marinate shredded jackfruit in buffalo sauce for at least 15 minutes for deeper flavor — ideally overnight.
- Remove seeds and core pieces from jackfruit for a better texture.
- Arrange chips in a single layer on the baking sheet for even cooking.
- Distribute toppings evenly to ensure balanced flavor in every bite.
- Keep an eye on the nachos while baking, as oven temperatures vary.
- Enjoy fresh out of the oven for optimal crunch and flavor.
- Store leftover jackfruit separately for up to 4 days for easy reheating.
