A recipe for savory vegan sheet pan nachos featuring cumin-spiced jackfruit, homemade pico de gallo, and guacamole, piled high with black beans, sour cream, salsa verde, and mozzarella cheese.
Cumin Jackfruit: In a bowl, combine 1 tbsp cumin, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp basil, 0.5 tsp smoked paprika, 1 tsp red chili flakes, a dash of cinnamon, a sprinkle of salt, and a sprinkle of pepper with 5 tbsp water. Add the drained can of jackfruit, 0.25 white onion (chopped), and 2-5 cloves of garlic (minced) to the marinade in a resealable bag, adding more water if needed. Refrigerate the mixture overnight or for a few hours. When ready to cook, heat 1 tbsp olive oil over medium heat. Cook the marinated jackfruit mixture, shredding the jackfruit as it cooks, until it's heated through and slightly browned.
Pico de Gallo / Guacamole: Dice 2 Roma tomatoes and 0.25 purple onion. Chop cilantro to taste. In a bowl, combine the diced tomatoes, purple onion, 0.5 juiced lime, cilantro, salt, pepper, and garlic powder to taste. Mix well. To make guacamole, take half of the prepared pico de gallo mix and combine it with 1 whole mashed avocado.
Assembling the Nachos: Layer tortillas on a sheet pan. Pile high with the prepared cumin jackfruit, black beans, sour cream (dairy-free if vegan), salsa verde, homemade pico de gallo, guacamole, and mozzarella cheese (dairy-free if vegan). Serve immediately.
