It isn’t a secret that I love nachos… but generally they aren’t that good for you.
A facebook friend had recently shared one of those cooking videos for sweet potato nachos, they were full of dairy and chicken… but it got me thinking about veganizing them!
Since that recipe has shredded chicken, I thought that shredded jackfruit would be a good stand-in. I shredded up a block of almond cheddar-style cheese and made some tofu sour cream.
These, like my cauliflower nachos are “main dish” nachos that you eat with a fork, but they definitely have the nacho flair… plus they are full of good for you ingredients!
Loaded Sweet Potato Nachos
2-3 sweet potatoes thinly sliced into coins
1 can jackfruit (in brine), drained and rinsed
2 TBS taco seasoning (my recipe below)
2 TBS salsa
black beans, drained and rinsed
vegan cheddar style cheese, shredded
Tofu Sour Cream
Toss the sweet potatoes with a bit of olive oil and 1 TBS of taco seasoning. Arrange on a sheet pan and bake at 400 for 25-30 minutes
Heat jackfruit up in enough water to cover, let simmer for about 10 minutes. Drain and transfer to bowl and shred with a fork. Add 1 TBS taco seasoning and 2 TBS salsa, mix well.
Arrange a layer of sweet potatoes on a plate. Top with a layer of the shredded jackfruit. Add a handful of black beans. Top with some vegan cheese. Place under broiler until cheese has melted.
Top with sour cream, guacamole, salsa and olives.
1 TBS chili powder
1 1/2 tsp cumin
1/2 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp salt
1/4 tsp garlic powder
1/4 teaspoon dried onion powder
1/4 teaspoon dried oregano
I’m linking up with Rock My Vegan Socks & VNutrition for Healthy Vegan Fridays!