My son is vegan and lives next door, so when I make lunches that serve several people I try to include something he can enjoy. These Vegan Barbacoa Nachos are a perfect example. They use jackfruit in place of shredded meat and a plant-based queso instead of traditional cheese, making them suitable for vegetarian, vegan, dairy-free and many other diets.
The queso used in this recipe is a potato-based plant queso that contains no dairy, gluten, nuts, soy or artificial flavors, available in mild or spicy. A dairy-free cheese without soy or nuts is rare, and this one is flavorful enough that it’s even served at some large venues!
Be sure to buy jackfruit packed in water, not jackfruit in syrup. If you’re unsure where to find chipotle in adobo sauce, check the international foods aisle of your grocery store — canned chipotles are usually near other canned chilies and sauces. If you’d like another way to use chipotles, try a honey-chipotle dressing recipe.
For more gluten-free vegan recipes, explore similar dishes and ideas.
Gluten-Free Vegan Barbacoa Nachos Recipe
Ingredients
- 1 tablespoon olive or vegetable oil
- 1 small white or yellow onion, diced
- 2 cloves garlic, minced
- 1 (15-ounce) can jackfruit in water, drained and patted dry, seeds discarded
- 1 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 (4-ounce) can chopped green chilies, undrained
- 1 chipotle in adobo sauce, minced (adjust to taste)
- ¼ cup vegetable broth
- Juice of 1 lime
- ¼ cup chopped cilantro
- 12 ounces corn tortilla chips
- 1 (12-ounce) jar mild plant-based potato queso
- 1 (15-ounce) can black beans, drained and rinsed
Garnishes:
- Cilantro
- Pico de Gallo
- Diced avocado
- Sliced black olives
- Pickled jalapeños
Instructions
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Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for 30 seconds, stirring. Add the drained jackfruit and break it apart with the back of a spoon or a potato masher. Stir in the cumin, oregano, salt and pepper. Continue to cook, stirring occasionally, until the jackfruit begins to sear, about 10 minutes. Add the chopped green chilies, minced chipotle, vegetable broth and lime juice. Stir, bring to a simmer, reduce the heat and cook, stirring occasionally, until most of the liquid has evaporated, about 10 minutes.
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Preheat the oven to 350°F (175°C). Arrange the tortilla chips on a sheet pan or in a 9×12 baking dish and warm them in the oven for about 5 minutes. While the chips heat, warm the queso according to package directions.
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Remove the chips from the oven. Evenly distribute the barbacoa jackfruit over the chips, scatter the black beans, and drizzle or spoon the warmed queso on top. Return to the oven for another 5 minutes to meld the flavors. Finish with your preferred garnishes — cilantro, pico de gallo, avocado, olives or pickled jalapeños — and serve immediately.
Nutrition
Nutrition information is automatically calculated and should be used only as an approximation.