Smoky BBQ jackfruit nachos anyone? Created by recipe whiz @livingwellwithsav, these nachos are perfect for an easy, throw-together Sunday night family meal.
Instead of topping with beans or meat, @livingwellwithsav has chosen Amazonia Tender Jack Smokey BBQ because it’s packed full of flavour and has a similar texture to pulled pork! It’s the ultimate plant-based meat alternative for tacos, burgers, pizzas and more. Simply sizzle in a pan for 5-10 minutes and it’s ready! Made from young jackfruit hand-harvested in Sri Lanka – also known as the ‘Land of Jack’ – it’s certified organic, packed with dietary fibre and contains zero artificial ingredients.
She’s topped hers with vegan cheese, fresh tomato salsa, lime wedges, jalapeños and (of course) a big spoonful of guacamole. If you give this recipe a go, remember to tag us (@amazoniaco) on Instagram – we love seeing your creations!
Smokey BBQ Jackfruit Nachos
Lunch & Dinner
1 bag corn chips
½ cup vegan cheese
1 red onion, diced
10 cherry tomatoes (or 2 regular tomatoes)
1 tbsp minced garlic
1 tsp chilli flakes (depending on how spicy you like it)
1 box Amazonia Tender Jack Smokey BBQ
1 large tomato, diced
½ red onion, diced
Salt & pepper
1 avocado, mashed
1 lime, juiced
Optional: 1 jalapeño chilli, thinly sliced
Preheat the oven to 200C
To make the jackfruit mix, dice your onion and add it to a pan over medium heat along with the tomatoes, garlic, chilli and Tender Jack. Cook until combined.
In an oven tray/dish, add the corn chips and jackfruit mixture and sprinkle with vegan cheese and place in the oven until the cheese has melted.
To make the salsa, dice the tomato and onion avocado and drizzle with olive oil, salt and pepper.
Spoon the salsa over the top of the dish, mash up the avocado and lime juice and spread it over the top of the nachos.
Dig in and enjoy!