Loaded nachos are the ultimate game-day appetizer for sharing with family and
friends. These crispy oil-free corn tortillas are piled high with BBQ jackfruit, vegan nacho sauce, and of course, an assortment of veggie toppings. You can customize this recipe with all the toppings your family loves.
Reprinted from PlantPure Comfort Food (BenBella Books, 2022).
Ingredients
Ingredients
Baked Tortillas
2 Tbsp
lime juice (optional)
1 tsp
chili powder (optional)
Sea salt to taste (optional)
12 (6-inch)
corn tortillas, cut into 8 wedges
BBQ Jackfruit
2 (20-ounce) cans
young green jackfruit in water, drained
1
small onion, diced
1
poblano pepper, seeded and diced
1 cup
oil-free barbecue sauce
Vegan Nacho Sauce
½ cup
raw cashews or raw sunflower seeds
1½ cups
water
2 tsp
lemon juice
2
garlic cloves, peeled
2 Tbsp
nutritional yeast flakes
1½ tsp
cornstarch
1 tsp
smoked paprika
1 tsp
onion powder
½ tsp
sea salt, or to taste
½ tsp
ground cumin
¼ tsp
chipotle chile powder, or more to taste
1 (4-ounce) can
chopped green chiles, drained
Toppings (optional)
1–2
jalapeño peppers, thinly sliced, seeds and ribs removed if desired
1
avocado, pitted, peeled, and diced
1
red onion, finely diced
½ cup
chopped fresh cilantro
1 cup
salsa
2–3
limes, sliced
Instructions
Instructions
1. Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper or a silicone mat.
2. If desired, in a small bowl, whisk together the lime juice, chili powder, and salt. Brush each tortilla on both sides with the mixture. Cut each tortilla into 8 wedges and arrange the wedges on the lined baking sheet. Bake for 6–8 minutes or until crispy and slightly golden around the edges. Keep an eye on the tortilla chips toward the end of the time as they can burn very quickly.
3. Prepare the jackfruit by shredding the pieces with your hands. Then chop any hard pieces into small bits.
4. In a large skillet, sauté the onion and poblano pepper in a small amount of water over medium-high heat until tender. Add the shredded jackfruit and barbecue sauce, reduce the heat to low, and cook for 20 minutes. Add a bit of water if the mixture begins to dry out.
5. Meanwhile, combine the cashews, water, lemon juice, garlic, nutritional yeast, cornstarch, smoked paprika, onion powder, salt, cumin, and chipotle powder in a high-powered blender and blend on high until creamy and smooth. Transfer the mixture to a small saucepan and add the green chiles. Cook over medium-high heat for 3–5 minutes until bubbly and thickened.
6. To serve, scatter the tortilla chips on a large platter, pour the nacho sauce over them, and spoon on the BBQ jackfruit. Top with all your favorite nacho toppings.
Cooking Tips
Cooking Tips
1. You can add many other toppings to these nachos—some of our favorites are corn, sliced green onions, vegan sour cream or yogurt, black beans, pinto beans, pickled jalapeños, sliced black olives, and guacamole.
