Who doesn’t love nachos, especially when they’re this easy and loaded? These tray baked jackfruit and bean nachos are the ultimate fuss-free meal – crispy, cheesy (without the dairy!), and absolutely packed with flavour. The jackfruit shreds like a dream, soaking up all the smoky, spiced goodness, while the pinto beans add that hearty, protein-rich bite. Just layer, bake, and dig in – no extra dishes, no stress, just pure nacho bliss. Perfect for weeknights, game nights, or any night you’re craving something quick, comforting, and totally plant-based.
What kind of jackfruit should I use?
Use young green jackfruit in brine or water (not syrup!). This variety has a neutral taste and a meaty texture that soaks up seasonings beautifully. Avoid ripe jackfruit, as it’s sweet and won’t work for savoury dishes.
How do I prep the jackfruit for nachos?
Drain and rinse the jackfruit well. Use your hands or a fork to shred the pieces into a pulled texture. If the core pieces are too firm, chop them finely so they mix in well. Alternatively, you can find jackfruit in a can that is pre-shredded that saves time here.
How do I keep the nachos from getting soggy?
For extra crisp nachos, bake the tortilla chips for 5 minutes first before adding toppings. Also, avoid piling on too many wet toppings before baking – stick to the jackfruit and beans first, then add fresh toppings like guac and salsa after baking!
What kind of beans work best?
Black beans or pinto beans are classic choices because they’re creamy yet hold their shape well. You can also use kidney beans, refried beans for a smoother texture, or even chickpeas for extra protein!
What you’ll need for this recipe:
- Tortilla chips or corn chips
- Jackfruit in brine or water
- Pinto beans
- Avocado
- Lime
- Mexican spice mix
- Celtic sea salt
- Tomatoes
- Red onion
- Chipotle chillis
- Coriander (optional)
- Jalapeño
- Tomato paste
- Unsweetened Coconut Yoghurt
- BBQ sauce
- Pickled onion
- Cheese
More recipes you might like:
Mexican Rice and Bean Salad
Mexican Sweet Potato Boats
Smokey Beetroot and Black Bean Burgers
Crispy Rice Salad
Tray Baked Jackfruit and Bean Nachos
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These one-tray baked jackfruit and bean nachos are the ultimate no-fuss, flavour-packed meal – crispy, cheesy (without the dairy!), and loaded with smoky, spiced jackfruit that shreds just like pulled meat. Perfect for a quick weeknight dinner or a crowd-pleasing snack, just layer, bake, and dig in!
Ingredients
400 grams Jackfruit
400 grams Pinto Beans
1 tbsp Tomato Paste
1 tsp Chipotle Chillis, minced
1/2 tsp Celtic Sea Salt
1 tbsp Mexican Spice Mix
1/3 cup BBQ Sauce
- Pico De Gallo
1 Tomato, diced
1/2 Red Onion, diced
1/2 Lime, juiced
1/4 tsp Celtic Sea Salt
Coriander, optional
- Other
1 Packet Corn Chips or Tortilla Chips
1/4 cup Shredded Vegan Cheese
1 Avocado
1/4 cup Pickled Onion
6 Dollops of Unsweetened Coconut Yoghurt
Lime Wedges, to garnish
Directions
- Drain and rinse the jackfruit, then shred it using your hands or a fork. If any core pieces are too firm, chop them finely.
- Combine pinto beans, jackfruit, Mexican spice mix, salt, BBQ sauce and tomato paste. Mix together.
- Pre-heat the oven to 180°C (350°F). In the meantime, prepare the pico de gallo by dicing the tomato and onion. Mix together in a bowl and squeeze over lime and add salt. Add chopped coriander if you like it at this stage too.
- Spread tortilla chips evenly on a large baking tray. Spoon the jackfruit and bean mixture over the chips, making sure to distribute it evenly. Sprinkle with vegan cheese if using.
- Place the tray in the preheated oven and bake for 10-15 minutes, until the chips are crispy and the toppings are warmed through.
- Once baked, top with avocado, fresh pico de gallo, pickled onions, jalapeños, coconut yoghurt, and a sprinkle of fresh cilantro.
