Gluten-Free Vegan Barbacoa Nachos Recipe

5 from 3 votes

Prep Time25 mins

Cook Time40 mins

Total Time1 hr 5 mins

Course: Appetizer, Main Course, Snack

Cuisine: Mexican

Servings: servings

Calories: 640kcal

Author: Gluten Free & More

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

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!