Nacho Jackfruit

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 129.6
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 767.5 mg
  • Total Carbs: 33.2 g
  • Dietary Fiber: 2.2 g
  • Protein: 2.5 g

View full nutritional breakdown of Nacho Jackfruit calories by ingredient


from But I Couldn't Go Vegan by Kristy Turner from But I Couldn't Go Vegan by Kristy Turner
Number of Servings: 6


    2 20oz cans drained Jackfruit, canned, in brine
    .5 large Onions, raw
    1Bell Pepper
    2 Tbsp Chiles, Green, Chopped
    1/4 cup Bragg All Natural Liquid Amino
    1/4 cup Tomato Paste
    2 tsp Liquid Smoke
    1.5 tsp ground cumin
    1 tsp paprika, smoked
    .5 tsp Ancho Chile Powder
    Salt and pepper to taste


Prep time includes Black Bean Salsa and Nacho Cheese


1. Place the jackfruit in a colander and rinde thoroghly. use two forks or your fingers to tear it into shreds. Set aside.

2. Heat the oil in a large shallow saucepan over medium heat. Add the garlic and saute for 1 minute. Add the onion and saute until translucent. Add the bell pepper and green chiles and saute until the bell pepper is tender, about 5 minutes. Meanwhile, mix the liquid aminos, tomato paste, liquid smoke, cumin, paprika, and chile powder in a cup. Add the shredded jackfruit to the pan and saute for a couple more minutes before adding the tomato paste miture. Stir to combine and simmer for about 10 minutes, until heated through and the sauce has thickened. Add salt and pepper; remove from the heat.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user MISSHARTUNG1.