An epic crowd-pleasing nacho platter. Shredded jackfruit and BBQ sauce makes a delicious "pulled pork" substitute. Top with cheese, guacamole, and veggies. Gluten free and easily made vegan, these tasty nachos are for everyone.
Cook jackfruit: Rinse jackfruit thoroughly and drain well. Heat grapeseed oil in a large skillet over medium-high heat. Add jackfruit and cook for 5 minutes, stirring frequently. As the jackfruit softens, use the back of the stirring spoon to break it up into stringy pieces resembling pulled pork. The pieces near the core may not break into stringy pieces - they are still edible, but you can pull them out if you don't like the look of them.
Season jackfruit: Reduce heat to medium. Add onion powder, chipotle powder, and salt. Stir to coat. Cook for another 2 minutes. Add barbecue sauce and cook until warmed through, about 3 minutes. Remove from heat.
Assemble and bake: Spread tortilla chips out on a baking sheet. Scatter jackfruit, cheese, beans, onion, and tomatoes over top. Bake until the cheese is melted and golden brown, about 10 minutes.
Garnish: Dollop the guacamole over the nachos. Top with scallion and cilantro (if using). Serve immediately.
Notes
Canned jackfruit: Use only the canned jackfruit that is labelled "in brine" or "in water". Canned jackfruit is also sold "in syrup", which is not what you want for this recipe because it comes sweetened.
Black beans: You can use canned beans (drained and rinsed) or homecooked. One (15 oz/14 fl oz/398 ml) can has about 1½ cups black beans, so for one batch of this recipe, you'd need half of a can.