Vegan Jackfruit Nachos are a mouthwatering twist on the classic favorite, offering a meaty, savory experience that's entirely plant-based. With jackfruit, smoky spices, and layers of creamy plant-based cheese, these vegan nachos are a crowd-pleaser that'll satisfy everyone's cravings.
Whether you're planning a game day feast, a taco Tuesday dinner, an appetizer for parties, or a hearty dish for a get-together with friends, these versatile nachos have you covered.
They are even great for leftovers for a savory lunch. It is much like Easy Vegan Nachos but with the added jackfruit for a meatier texture and delicious visual appeal.
Plus, I have delicious options to suit all preferences. Instead of using the easy vegan cashew queso suggested in the recipe, try a nut-free cheese sauce for those with dietary restrictions. This easy and delicious recipe delivers cheers from everyone who tries it.
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What Is Jackfruit?
Jackfruit is a tropical fruit known for its meaty texture. It's used in nachos as a meat substitute due to its ability to mimic pulled pork or chicken. See the picture above? Visually, it's pretty similar, right?
But Does Jackfruit Really Taste Like Pulled Pork or Chicken?
I go into more detail about jackfruit in A Simple Guide to Jackfruit, but in a nutshell, here is my quick answer:
Unripe jackfruit, when cooked and seasoned, has a meat-mimicking look and texture, resembling shredded chicken or pork, but it has a distinct, somewhat neutral, slightly fruity taste, making it an interesting meat alternative. So, while it's not an exact meat replica, it's really good at taking on the flavors of spices and sauces and a good look-a-like. Let me know what you think in the comments.
While jackfruit's meaty texture shines in vegan nachos as a meat substitute, it's also versatile enough to explore in other delicious recipes.
If you enjoy the flavors of these nachos with jackfruit, you might want to give Vegan Jackfruit Quesadillas, Vegan Tunacado Sandwich, or Vegan Chicken Noodle Soup a try.
Ingredients
Take a look at the pictures for the ingredients. The list of quantities is on the recipe card below.
Ingredients for the jackfruit filling.
Ingredients for the jackfruit nachos, including the filling already prepared.
- I use my hands to shred the canned jackfruit because it's the most straightforward method. It only takes me between 5-10 minutes. If there are any pieces that are difficult to shred, I finely chop them with a knife. It's important to note that everything in the can, including the seeds, is edible and can be either shredded or chopped, so there's no need to discard any part.
- I like to use fire-roasted tomatoes for the flavor and puree them to make tomato sauce. You can leave them diced or use regular tomato sauce.
- Substitute the Mexican oregano with regular oregano or omit.
- Use pinto beans, kidney beans, or chili beans as an alternative to black beans.
- If you need a cheese sauce with no nuts, substitute the vegan cashew queso with Best Nut-Free Vegan Cheese Sauce. For a seasonal variety, try Vegan Butternut Nacho Cheese Sauce.
How To Make Jackfruit Nachos
Here is the recipe in action. For more detailed information on the recipe, see the recipe card.
Step 1: Heat olive oil in a skillet over medium heat. Sauté chopped onion until translucent (about 5 minutes).
Step 2: Add minced garlic and the spices. Saute for about one minute.
Step 3: Add the diced bell pepper and jalapeño pepper. Cook until peppers soften (about 4-5 minutes).
Step 4: Then add drained and rinsed beans along with the shredded jackfruit to the skillet. Also, add diced tomatoes, salt, and pepper. Mix thoroughly. Reduce heat, cover, and simmer for 15-20 minutes.
Step 5: Make the easy vegan cashew queso in the blender or food processor.
Step 6: Spread tortilla chips in a large oven-safe dish, large cast iron skillet, or baking sheet, and spread jackfruit filling evenly over chips.
Step 7: Top with vegan queso and any additional toppings you may want to heat up. Bake nachos in the oven for 5-10 minutes until the cheese is warm.
Step 8: Serve hot and garnish with olives, shredded lettuce, diced jalapeños, guacamole, salsa, and vegan sour cream.
Top Tips
- Use canned young green jackfruit in brine, not in syrup. This type of jackfruit has a meaty texture that works best for savory dishes like nachos.
- Drain and rinse the jackfruit well to remove the brine, which can be pretty salty.
- Keep an eye on the nachos while they're in the oven. Be ready to pull them out when the cheese is heated up so it does not dry up.
- For variation and easier cooking, you can season the jackfruit with a packet of homemade taco seasoning. (Follow the instructions on the taco seasoning packet in case you need to add water)
Other Topping Suggestions
When you add fresh toppings, you're taking these nachos from "yum" to a whole new level of "mouthwateringly yummy." So don't hold back on those toppings!
- sliced avocado
- finely diced red onions
- cherry tomatoes or diced tomatoes
- corn kernels
- vegan avocado crema
- sliced scallions (aka green onions)
- pineapple chunks
- mango habanero salsa
- mango cucumber salsa
- pickled red onions
- shredded red cabbage
- chopped spinach or arugula
- lime wedges/juice
Jackfruit Nachos FAQS
Canned young green jackfruit is typically available at well-stocked grocery stores like Whole Foods or Trader Joe's. You may find it in the international or canned goods section of other big chain stores. If that fails, try Asian, specialty food stores, or reliable old Amazon.
While it's best to store the ingredients separately, storing jackfruit nachos is as simple as transferring them to an airtight container. Refrigerate, and they'll stay fresh for 2-3 days. When reheating, you can use the oven or air-fryer for crispiness (350°F for 10-15 mins, covered in foil) or the microwave for speed (short intervals on a microwave-safe plate). Even though the chips soften as it sits, it's still delicious.
More Delicious Vegan Mexican Recipes
Got a minute? I'd love for you to dive into the comments and rate Vegan Jackfruit Nachos. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Jackfruit Nachos
Ingredients
- 2 14 ounce cans young green jackfruit in brine drained and rinsed
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 4 cloves garlic minced
- 1 bell pepper any color, diced
- 1 jalapeño pepper seeded and minced, adjust for spiciness
- 1 15 ounce can fire-roasted diced tomatoes pureed (substitute with tomato sauce)
- 1 15 ounce can black beans drained and rinsed (substitute with 2 cups of any cooked bean)
- 1 tablespoon Mexican oregano substitute with regular oregano or omit
- 1 teaspoon ground cumin
- ½ - 1 teaspoon chili powder adjust for desired spice level
- ½ teaspoon smoked paprika
- salt and pepper to taste
For the Nachos:
- tortilla chips as much as you want on your baking dish
- 1 batch easy vegan cashew queso
- shredded lettuce
- pickled jalapeño slices I use canned
- chopped fresh cilantro for garnish
- guacamole salsa, and vegan sour cream for serving
Instructions
- Prepare the Jackfruit: Drain and wash the canned jackfruit. Then, use a fork or your hands to shred the jackfruit into smaller pieces, resembling pulled pork. This allows it to absorb flavors and spices better.
- Saute: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes until it becomes translucent. Add the minced garlic, oregan, cumin, chili powder, paprika, and saute for 1-2 minutes.
- Cook Vegetables: Add the diced bell pepper and jalapeño pepper. Cook for another 4-5 minutes until the peppers soften.
- Add Jackfruit and Beans: Add the jackfruit and beans to the skillet. Incorporate into the rest of the mixture for about 3-4 minutes. Stir in the diced tomatoes or pureed tomatoes, salt, and pepper. Mix everything well. Reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, stirring occasionally. This allows the jackfruit to absorb the flavors and become tender.
- Prepare the Queso: Blend all the ingredients for the vegan cashew queso in the blender.
- Bake: Preheat your oven to 350°F (175°C). Arrange a layer of tortilla chips on a large oven-safe serving dish, cast iron skillet, or a baking sheet. Spoon the jackfruit filling over the chips evenly. Pour the desired amount of vegan queso over the entire dish. Reserve a little to add more when served, if desired. Place the nachos in the oven and bake for 5-10 minutes or until the cheese is hot.
- Garnish: Remove the nachos from the oven and garnish with the suggested sliced black olives, shredded lettuce, jalapeño, chopped fresh cilantro, guacamole, salsa, and vegan sour cream. See the post for additional ideas.
Brenda says
Soooo dang good!!!!
Regi Pearce says
I'm over the moon to hear you thought the jackfruit nachos were so good—thanks for making my day!
Rob says
These are game-time crowd-pleaser - fantastic - 5 stars!
Regi Pearce says
Thank you for the glowing review! I'm thrilled to hear that the vegan jackfruit nachos were a hit and earned a fantastic 5-star rating. They're indeed a game-time crowd pleaser, and I hope they continue to be a favorite snack for your gatherings.