plant-based pulled pork nachos

Prep time: 20 minutes
Cook time: 25 minutes
Ready in: 45 minutes
Serves: 10-12


For salsa verde:

  • 2 1/2 pounds tomatillos, peeled and halved
  • 3 small jalapenos, seeded, halved
  • 1 large yellow onion, cut into 1-inch pieces
  • 5 cloves garlic, peeled
  • 3 tablespoons vegetable oil, or refined coconut oil, divided
  • 1 cup chopped fresh cilantro
  • 2 limes, juiced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (2.5-pound) package jack & annie’s naked jackfruit
For assembly:
  • 1 1/2 cups sour cream, or vegan sour cream
  • 1 tablespoon ground cumin
  • 1 lime, juiced
  • Kosher salt, to taste
  • 2 (13-ounce) bags yellow corn tortilla chips
  • 5 cups shredded cheddar cheese, or vegan cheddar-style cheese
  • 2 avocados, halved, pitted, peeled and sliced
  • 2 (2.25-ounce) cans pitted sliced black olives, drained
  • 2 large jalapenos, seeded and sliced
  • 3 small radishes, thinly sliced
  • Fresh cilantro leaves, for garnish


  1. For salsa verde: Preheat oven to broil and line a rimmed baking sheet with aluminum foil.
    Place tomatillos, jalapenos, onion and garlic on prepared baking sheet. Drizzle with 1
    tablespoon oil and toss to coat. Broil, tossing vegetables occasionally, until dark
    golden-brown and tender, about 10 to 14 minutes.
  2. Transfer vegetables, cilantro and lime juice to blender and puree until smooth, scraping
    down the sides as needed, about 1 minute. Season with salt and pepper, to taste.
  3. Heat remaining oil in a large skillet over medium heat. Add jackfruit and cook, stirring
    occasionally until fully heated through, about 5 to 6 minutes. Stir in salsa verde until
    combined. Remove from heat.
  4. For assembly: Combine sour cream, cumin and lime juice in a small bowl. Season with
    salt, to taste. Place tortilla chips on a rimmed baking sheet. Top with cheese, and broil
    until melted, about 3 to 5 minutes. Top with jackfruit mixture, avocados, olives, radishes
    and cilantro. Dollop with sour cream mixture and serve.


Share on facebook
Share on twitter
Share on pinterest

More Posts

vegetarian pulled pork enchiladas

jack & annie’s creamy vegetarian pulled pork enchiladas

These mouth-watering vegetarian pulled pork enchiladas will make you say “meat who?!” The naturally meaty texture of our smoky jack pulled pork creates for the perfect meat substitute in this dish. Add some cheese, sour cream, cilantro and voila – a plant based dinner that will have you going back for seconds and thirds! Prep

vegan bahn mi

vegan sausage bahn mi

Prep time: 15 minutesCook time: 34 minutesReady in: 49 minutes (plus pickling time) Serves: 12 Ingredients 1/2 cup rice wine vinegar 1/2 cup water 1/4 cup sugar 1 tablespoon kosher salt 2 medium carrots, cut into matchsticks 5 large radishes, cut into matchsticks 2 jalapeno, seeded and sliced 1 1/2 cups mayonnaise 5 green onions,

vegan meatball gyro

plant-based meatball gyro

Prep time: 10 minutes Cook time: 15 minutes Ready in: 25 minutes Serves: 8 Ingredients 1 large English cucumber 1 1/2 cups plain Greek yogurt, or vegan plain yogurt 1 tablespoon chopped fresh dill 4 cloves garlic, minced, divided 1/4 teaspoon red wine vinegar Kosher salt and freshly ground black pepper 2 tablespoons vegetable oil,

Who wants plant-based on the menu? Not just vegetarians!

Thinking of adding more meatless dishes to your menu to satisfy vegetarians? Think bigger! More people are trying to find ways to eat less meat while still enjoying foods they love. Case in point, jackfruit and jack & annie’s products are proven to also attract vegans, omnivores, college students, and a broad range of consumers