Jackfruit Nacho Supreme

keepinitkind.com

Vegan + Gluten Free

black bean and corn salsa

1 ½ cups (265 g) cooked black beans or one 15-ounce (425 g) can, rinsed and drained

1 ½ cups (210 g) corn kernels (fresh, or defrosted if frozen)

1 cup (160 g) chopped Roma tomato

½ cup (20 g) chopped fresh cilantro

2 tablespoons fresh lime juice

1 tablespoon chopped jalapeno

Salt to taste

nacho cheese

¾ cup (120 g) raw cashews, soaked for at least 1 hour, water reserved

¼ cup (35 g) nutritional yeast

2 tablespoons chopped canned green chiles

2 tablespoons lime juice

2 teaspoons white miso

1 teaspoon garlic powder

1 teaspoon cumin

½ teaspoon turmeric, optional

Salt to taste

nachos

Two 20-ounce cans (1130 g) jackfruit packed in brine (not syrup)

1 teaspoon extra virgin olive oil

3 garlic cloves, minced

½ large onion, chopped

1 red bell pepper, chopped

2 tablespoons diced canned green chiles

¼ cup (60 ml) liquid aminos

¼ cup (60 g) tomato paste

2 teaspoons liquid smoke

1 ½ teaspoons cumin

1 teaspoon smoked paprika

½ teaspoon dried ancho chile powder

Smoked salt or regular salt to taste

Black pepper to taste

6 to 8 handfuls tortilla chips

Tofu Sour Cream, optional

Guacamole, optional

¼ cup (25 g) chopped green onions (white and green parts)

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