Vegan Barbacoa Nachos
My son is vegan and he’s my neighbor, so when I make lunch sometimes, especially something that serves multiple people, I try to make it so that he can come over and enjoy it, too. Case in point, these Vegan Barbacoa Nachos. Made with jackfruit instead of meat, and plant-based queso instead of traditional cheese, these nachos are friendly for all sorts of diets – vegetarian, vegan, dairy-free, and more.
The plant-based queso I used in this recipe is Loca potato-based queso dip, made entirely free from dairy, gluten, nuts, soy, and artificial flavors, and available in mild or spicy. A dairy-free cheese made without soy and nuts is pretty cool, because a lot of them are made with one or the other. This queso is so good that it’s served in the vegan nachos at San Francisco’s Oracle Park (where the SF Giants play)!
Be sure to use the jackfruit in water, not the one in syrup. If you’re not familiar with chipotle in adobo sauce, check the international foods section of your local grocery store – you should find canned chipotle peppers near the other canned chilies and sauces. If you want another recipe to use more of the can of chipotles, check out this Honey Chipotle Dressing recipe.
Check out more gluten-free vegan recipes.
Gluten-Free Vegan Barbacoa Nachos Recipe
- 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 (more or less depending on heat level desired)
- ¼ cup vegetable broth
- Juice of 1 lime
- ¼ cup chopped cilantro
- 12 ounces corn tortilla chips
- 1 (12-ounce) jar mild Loca Plant-Based Potato Queso
- 1 (15-ounce) can black beans, drained and rinsed
- Pico de Gallo
- Diced avocado
- Sliced black olives
- Pickled jalapeños
- 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, stirring, for 30 seconds. Add the jackfruit and smash with the back of a spoon or potato masher. Add the cumin, oregano, salt, and pepper and stir. Cook, stirring occasionally until the jackfruit starts to sear, about 10 minutes. Add the green chilies, chipotle pepper, vegetable broth, and lime juice. Stir well, bring to a simmer, reduce heat and continue to cook, stirring occasionally until all the liquid has evaporated, about 10 minutes.
- Preheat the oven to 350 degrees. Place the chips on a sheet pan or a 9 by 12 baking dish. Cook for 5 minutes. Heat the queso.
- Cover the chips with the barbacoa, sprinkle the black beans around, top with the queso and put back in the oven for 5 minutes. Serve with garnishes of choice and enjoy!
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