Serves: 4-6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- 2 medium Potatoes, peeled & chopped
- 2 medium Carrots, peeled & chopped
- 3/4 cp Nutritional Yeast
- ¼ teaspoon Onion Powder
- ¼ teaspoon Garlic Powder
- 1 Tablespoon Lemon Juice
- 10 oz Upton's BBQ Jackfruit
- 6oz bag of Beanitos Bean Chips
- OPTIONAL TOPPINGS
- Black Beans
- Jalapeno, thinly sliced
- Avocado, chopped
- Red Onion, diced
- Cilantro
- Cherry Tomatoes, halved
- Salsa
- Lime, wedges
Instructions:
- Place potatoes and carrots in a pot with water. Boil until fork tender. Drain and set aside 1 ½ cups of water.
- Place veggies in a food processor. Add nutritional yeast, spices and lemon juice. Blend until smooth with half of the reserved water. If too thick to blend, add a little water at a time until desired thickness.
- Heat oven to 425 F
- Heat jackfruit in a small saucepan following package instructions.
- Place chips on a large oven-safe plate or platter, add toppings, and pour nacho sauce over the top. Bake for 5 minutes or until heated through.
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