Gluten-Free Plant-Based Tortilla & Jackfruit BBQ Casserole
Servings: 8 servings
Calories: 618kcal
Ingredients
- Gluten-free nonstick cooking spray
- 1 tablespoon olive oil
- 1 medium yellow or white onion , diced
- 2 (14-ounce) cans young jackfruit in brine or water, drained
- 1 cup gluten-free barbecue sauce
- 1 ½ cups frozen corn kernels
- 1 (14-ounce) can black beans, drained
- 4-5 cups tortilla chips
- 1 (12-ounce) jar Loca Plant-Based Potato Queso
- 1 pint cherry or grape tomatoes , halved
- Salsa , for serving
- Cilantro , for serving
Instructions
- Preheat the oven to 350 degrees. Spray a 9 by 12 inch (or similar) baking dish with cooking spray.
- Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until tender, about 3 minutes. Add the jackfruit and barbecue sauce, bring to a simmer, and cover. Cook, covered, until the jackfruit is tender, mashing with a potato masher or fork occasionally, about 5 minutes. Add the corn and black beans, stir.
- Place the chips in the bottom of the prepared dish. Top with half the queso. Top with the jackfruit mixture then the rest of the queso. Scatter the tomato halves all over the top.
- Bake for 20-25 minutes.
- Garnish with salsa and cilantro. Serve.
Nutrition
Calories: 618kcal | Carbohydrates: 102g | Protein: 12g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 994mg | Potassium: 713mg | Fiber: 10g | Sugar: 16g | Vitamin A: 594IU | Vitamin C: 10mg | Calcium: 183mg | Iron: 3mg