Talk about flavor explosion! These nachos are packed with so many tasty ingredients. The buffalo jackfruit is a bit on the spicy side but the Guac and Cashew Cream Sauce helps balance out the heat.
Ingredients
Buffalo Jackfruit:
1/2 cup of buffalo hot sauce
3 cloves of garlic
3 tablespoons of tahini
½ cup of water
Squeeze of lemon
1 can of jackfruit
Pinto Beans:
1 can of pinto beans or 2 cups of cooked pinto beans
½ teaspoon of cumin
½ teaspoon of smoked paprika
¼ teaspoon of sea salt
¼ teaspoon of onion powder
Toppings:
Pickled red onions
Pickled jalapenos
Cilantro
Preparation
In a blender, add buffalo hot sauce, 3 cloves of garlic, tahini, water, and lemon juice and blend until smooth. Next, drain jackfruit and pull a part with your hands. Add 1-2 tablespoons of water to a medium skillet on medium heat. Add pulled jackfruit and sprinkle with sea salt and pepper and stir. Cook for 5-6 minutes. Reduce heat to a low simmer, add buffalo sauce blend from the blender, cover with a lid and let simmer for 5-6 more minutes. For the beans, drain and rinse pinto beans and add to a microwavable safe bowl. Add seasoning, stir and cook for 30 seconds. Stir then cook for an additional 30 seconds to 1 minute. Add tortilla chips to a plate then pile on all the delicious toppings.
Recipe Origin: