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In the realm of innovative culinary creations, Mini BBQ Jackfruit Nacho Boats stand out as a vibrant and enticing dish that appeals to both plant-based eaters and meat lovers alike. This recipe transforms the humble nacho into a fun and flavorful experience, perfect for gatherings, parties, or even a cozy family night at home. With their hearty jackfruit filling and colorful toppings, these nacho boats are not only visually appealing but also packed with flavor and nutrition.

Mini BBQ Jackfruit Nacho Boats

Discover the joy of Mini BBQ Jackfruit Nacho Boats, a colorful and satisfying dish that caters to both plant-based enthusiasts and meat lovers. These fun nacho boats are filled with hearty jackfruit, absorbing your favorite BBQ flavors, and topped with fresh ingredients for an explosion of taste. Ideal for gatherings or cozy nights in, they not only showcase delicious flavors but also pack a nutritional punch. Try this recipe and elevate your meal with a delightful twist on classic nachos!
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Ingredients
  

2 cups young green jackfruit (fresh or canned in water)

1 cup BBQ sauce (homemade or store-bought)

1 tablespoon olive oil

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

8 small corn tortillas

1 cup shredded vegan cheese (or regular cheese if preferred)

1/2 cup black beans, drained and rinsed

1/2 cup cherry tomatoes, halved

1 avocado, diced

Fresh cilantro, for garnish

Jalapeño slices (optional, for heat)

Lime wedges, for serving

Instructions
 

Prepare the Jackfruit: If using canned jackfruit, drain it well and rinse under cold water to remove excess brine. For fresh jackfruit, peel the skin and chop it into smaller chunks. Place the jackfruit into a pot of salted boiling water and cook for approximately 15 minutes to soften it.

    Shred the Jackfruit: After cooking, drain the jackfruit and allow it to cool for a few minutes. Using your fingers or two forks, shred the jackfruit until it resembles the texture of pulled pork.

      Cook the Jackfruit: In a skillet, heat the olive oil over medium heat. Add the shredded jackfruit to the skillet along with smoked paprika, garlic powder, onion powder, and BBQ sauce. Stir thoroughly to coat the jackfruit with the spices and sauce, allowing it to cook for 5-7 minutes until it's heated through and the flavors are well combined.

        Prepare Tortilla Boats: Preheat your oven to 375°F (190°C). Take the corn tortillas and mold them into small boat shapes by pressing them into a muffin tin or wrapping them in parchment paper. Bake the tortilla shapes for 7-10 minutes until they become firm and slightly crispy.

          Assemble the Nacho Boats: Once the tortilla boats are out of the oven, evenly distribute the BBQ jackfruit mixture into each tortilla boat. Top each one with a generous helping of shredded cheese, followed by a layer of black beans and halved cherry tomatoes.

            Final Bake: Place the assembled nacho boats back in the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly, creating a deliciously gooey topping.

              Garnish and Serve: Carefully remove the nacho boats from the oven. Top with diced avocado and fresh cilantro for added flavor. If you enjoy a kick, add jalapeño slices. Serve the nacho boats with lime wedges on the side for a refreshing burst of citrus. Enjoy your delightful creation!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings