Loaded Jackfruit Nachos

Loaded Jackfruit Nachos

Made With Our Fiery Goan Curry -
2 SERVES
SERVES 4
prep
5 MINS PREP
20 MINS COOK
35 MINS COOK
Loaded nachos? Yes, please, always! These nachos are one of the tastiest vegetarian ones you can find. The jackfruit is shredded and, along with the beans, cooked and coated in a spicy, savoury sauce before being layered on crispy nachos and topped with cheese. Once melted, it is topped with the usual toppings, soured cream to add cool creaminess and the salsa for a its freshness and cool crunch, which all help to temper the spicy Fiery Goan Curry sauce! More please! Serves 4 as part of a sharing menu.
Anjum Signature

Tailored to Taste
Loaded nachos? Yes, please, always! These nachos are one of the tastiest vegetarian ones you can find. The jackfruit is shredded and, along with the beans, cooked and coated in a spicy, savoury sauce before being layered on crispy nachos and topped with cheese. Once melted, it is topped with the usual toppings, soured cream to add cool creaminess and the salsa for a its freshness and cool crunch, which all help to temper the spicy Fiery Goan Curry sauce! More please! Serves 4 as part of a sharing menu.
Ingredients
  • 1 pack of The Spice Tailor Fiery Goan Curry
  • 400g tin of young jackfruit in water, drained
  • 1 tbsp. veg oil
  • 1/2 tin of black beans, drained
  • 200g bag of Tortilla chips
  • 150g mature cheddar cheese, grated
    To serve - Sour cream, 1 finely sliced spring onion, fresh chopped coriander

Salsa

  • 1 tomato, chopped
  • 25g red onion, chopped
  • 1/2 avocado, diced
  • 2 tbsp. chopped fresh coriander
  • Good squeeze of lemon juice
  • Seasoning to taste

Prefer chicken? Try our Loaded Spicy Chicken Nachos.

Method
  1. Preheat the oven to 190°C.
  2. In a saucepan, heat the oil and fry the dried spices for 10 seconds. Then take off the heat and carefully remove the whole spices and chilli so you don’t bite into them later. Add both sauces from the pack. Add the jackfruit and a good splash of water, bring to a simmer and cook for about 5-7 minutes, shredding and breaking up the larger pieces of jackfruit.
  3. Once the sauce coats the vegetable, stir in the beans. If the sauce is looking dry, add a little water - and if too watery, cook off some of the extra. Take off the heat.
  4. In a large ovenproof dish or baking tray, layer the tortilla chips first and follow with the jackfruit, leaving some bits empty for crunch. Evenly sprinkle over the cheese.
  5. Place into the oven and bake for 15 minutes, or until the cheese has melted and everything is hot.
  6. Meanwhile, mix together all the ingredients for the salsa. Taste and adjust seasoning and lemon juice to taste. Once the cheese has melted, spoon over the salsa and soured cream and sprinkle over the spring onions and coriander if using. Dig in!
Tailored to Taste
Loaded nachos? Yes, please, always! These nachos are one of the tastiest vegetarian ones you can find. The jackfruit is shredded and, along with the beans, cooked and coated in a spicy, savoury sauce before being layered on crispy nachos and topped with cheese. Once melted, it is topped with the usual toppings, soured cream to add cool creaminess and the salsa for a its freshness and cool crunch, which all help to temper the spicy Fiery Goan Curry sauce! More please! Serves 4 as part of a sharing menu.
  • 1 pack of The Spice Tailor Fiery Goan Curry
  • 400g tin of young jackfruit in water, drained
  • 1 tbsp. veg oil
  • 1/2 tin of black beans, drained
  • 200g bag of Tortilla chips
  • 150g mature cheddar cheese, grated
    To serve - Sour cream, 1 finely sliced spring onion, fresh chopped coriander

Salsa

  • 1 tomato, chopped
  • 25g red onion, chopped
  • 1/2 avocado, diced
  • 2 tbsp. chopped fresh coriander
  • Good squeeze of lemon juice
  • Seasoning to taste

Prefer chicken? Try our Loaded Spicy Chicken Nachos.

  1. Preheat the oven to 190°C.
  2. In a saucepan, heat the oil and fry the dried spices for 10 seconds. Then take off the heat and carefully remove the whole spices and chilli so you don’t bite into them later. Add both sauces from the pack. Add the jackfruit and a good splash of water, bring to a simmer and cook for about 5-7 minutes, shredding and breaking up the larger pieces of jackfruit.
  3. Once the sauce coats the vegetable, stir in the beans. If the sauce is looking dry, add a little water - and if too watery, cook off some of the extra. Take off the heat.
  4. In a large ovenproof dish or baking tray, layer the tortilla chips first and follow with the jackfruit, leaving some bits empty for crunch. Evenly sprinkle over the cheese.
  5. Place into the oven and bake for 15 minutes, or until the cheese has melted and everything is hot.
  6. Meanwhile, mix together all the ingredients for the salsa. Taste and adjust seasoning and lemon juice to taste. Once the cheese has melted, spoon over the salsa and soured cream and sprinkle over the spring onions and coriander if using. Dig in!
MADE WITH OUR DELICIOUS
Fiery Goan Curry
In this distinctively intense curry, the heat of chillies has been caringly tempered to create the perfect balance of heat and flavour. Perfect with pork, chicken, lamb, eggs or meaty vegetables.
£3.00
( / )
100p per 100g
Free delivery on order over £25
Order before 12pm
Recipes
If you like this recipe, you might also enjoy these delicious delights
Reviews