Vegetarian Sheet Pan Nachos
Minutes Prep time: 25
Minutes Total time: 20
Servings: 6
Difficulty: easy
Minutes Prep time: 25
Minutes Total time: 20
Servings: 6
Difficulty: easy
1 tablespoon canola oil
1 can (20 oz each) green jackfruit in brine, drained, rinsed
1 jar (12.5 oz each) Frontera® Tequila Borracha Salsa, divided
1 can (16 oz each) Rosarita® Vegetarian Refried Beans
1 bag (12 oz each) Frontera® Authentic Taqueria Tortilla Chips
2 cups shredded Monterey Jack cheese
1/4 cup sliced green onions
1 large avocado, pitted, peeled, chopped
1 large tomato, chopped
3 tablespoons chopped fresh cilantro
Mexican crema or sour cream, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 408 mg | 41% |
Carbohydrate | 65 g | 22% |
Cholesterol | 34 mg | 11% |
Total Fat | 34 g | 53% |
Iron | 3 mg | 18% |
Calories | 628 kcal | 31% |
Sodium | 1228 mg | 51% |
Protein | 18 g | 36% |
Saturated Fat | 10 g | 48% |
Sugars | 2 g | 0 |
Vitamin C | 16 mg | 27% |
Preheat oven to 400°F. Shred jackfruit into bite-sized pieces. Heat oil in large nonstick skillet over medium heat. Add jackfruit and 1/3 cup salsa to skillet and cook until liquid has reduced, about 5 minutes, stirring frequently.
Stir together beans and 1/3 cup salsa in small bowl. Arrange half the chips in an even layer on large baking sheet. Top with half of the bean mixture and half of the jackfruit; sprinkle with half of the cheese. Repeat layers.
Bake 5 minutes or until cheese melts. Top with remaining salsa, green onions, avocado, tomatoes and cilantro. Serve immediately with crema, if desired.
Vegetarian Sheet Pan Nachos