Pulled Jack-fruit Nachos

I make my own nachos using tortilla wraps! Making them from wraps lends better control over their salt and saturated-fat content.

 You can buy corn and whole-meal wraps to make these even healthier.

I covered my nachos in a BBQ bean and jackfruit chilli, a tangy mango chilli salsa and the all-important guacamole.

I also drizzled over a little vegan mayo and some hot sauce for an extra kick

Nachos:

Tortilla wraps

Olive oil

Salt and pepper to taste

Paprika

  1. Cut your wraps into triangles then lightly coat them in the oil  and place them onto a parchment covered baking tray.
  2. Sprinkle over the salt, pepper and paprika.
  3. Place in a pre-heated oven at 180 for around 10 minutes or until lightly golden.

BBQ Bean and Jackfruit Chilli:

1 tin of mixed beans

1 tin chopped tomatoes

1 tin jackfruit in water (not syrup!)

1 tsp tomato puree

1tsp smoked paprika

1tbsp dark brown sugar

1tsp chipotle chilli paste (this lends a rich smoky taste)

1 onion

3 cloves garlic

1tsp malt vinegar

1tsp Worcestershire sauce

1 grated carrot

Salt and pepper to taste

  1. Fry the onions and garlic until light golden brown then add the tinned tomatoes, tomato puree and grated carrot and heat over a medium heat for around 5 minutes.
  2. Then drain and add the jackfruit along with the rest of the ingredients minus the beans and cook for around 30 minutes on a low-medium heat.
  3. Add the mixed beans and cook for a further 5-10 minutes.

Tangy Mango Chilli Salsa:

2 tomatoes, finely chopped

1 birds eye chilli, chopped

½ red onion finely chopped

The zest and juice of 1 lime

A handful of chopped coriander

1 mango chopped into small cubes

Salt and pepper to taste

1 clove of garlic, chopped

  1. Combine the ingredients in a bowl and let it sit for at least 30 minutes to allow the flavours to combine

Guacamole:

1 avocado

1tbsp oat milk

½ lime juice

1 small clove of garlic

1tsp tahini

A small handful of fresh coriander

Salt and pepper to taste

1tsp olive oil

  1. Destone and slice scoop out the inside of the avocado and place into a blender along with the rest of the ingredients
  2. Blitz up to whatever texture you like (I like mine smooth to contrast the chunky salsa)

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