These Jackfruit Tostones Nachos are a plant based, Latin version of traditional nachos – made with crispy plantains, pico de gallo, guacamole, melted cheese, and a spiced up jackfruit that is sure to convince anyone to go vegan for a meal!
It’s my first post of 2019 and I wanted to share a delicious, plant-based recipe to start the year because I want to set the tone for what I would like 2019 to look like. And that’s more delicious food that focuses on flavorful vegetarian and vegan meals. A lofty resolution I’m sure many of us have made but one that is easy to follow because: NACHOS! You can eat nachos and sure they might not be the best option for everyday, but these Jackfruit Tostones Nachos are my favorite weekend snack to have!
First, let’s talk about tostones. They are twice-fried green plantains. Sounds indulgent, right? But when you shallow fry in coconut oil, things stay healthy in my opinion. They are a traditional snack in the Dominican Republic and typically consumed as a side dish to our rice & bean lunches. There’s nothing really I can compare it to, because they are thicker than a potato chip and have a distinct texture that makes them the perfect base for these nachos.
Why do you need to twice-fry plantains for tostones?
The process of double-frying plantains might sound odd, but I promise it’s a must when making tostones. You’re going to peel and cut the plantain into 1” rounds, fry those and then smash them! Yes, smash them with the bottom of your favorite coffee mug or your husband’s beer glass or whatever you have around to smash these. Once smashed, throw them back in the frying pan for a few minutes to get crispy.
Note: these are NOT cooked after the first frying, thus you must do the second frying. If you don’t, you’ll eat raw plantains and that’s not very delicious.
You’ll make the pico de gallo and the guacamole with simple ingredients, or you can make your favorite version of each. Below I’ve included some variations for these classic Mexican condiments that would also work well.
Some tasty variations:
- Instead of cilantro, add mint to the pico de gallo for a subtle different flavor. Play with other herbs or a mix of herbs for extra deliciousness!
- Add-ins for the guacamole can include: herbs, spices, lemon/orange juice
You’ll note in the recipe below I used a variety of store-bought products that I’ll link below and share more about, but this isn’t a sponsored post. As blogger, we get complimentary samples and after I try them, I like to share them with you if they deliver on value, mission, and flavor and these three following brands do that and more, so make sure to show them some love.
What’s in this recipe:
- Upton’s Naturals’ Jackfruit – an independently owned natural foods company with a focus on meat alternatives and vegan values since 2006. I love that they are dedicated to simplicity and the use of real, recognizable ingredients, plus this prepared jackfruit really makes my life easier when I want a quick meal because preparing jackfruit from fresh takes a LONG TIME, so I appreciate them doing the hard work for me. It comes in a variety of flavors and you can find it in most grocery stores.
- GOOD PLANet FOODS – let me start by saying that this vegan cheese is one of the BEST, if not the best vegan cheese I’ve ever tasted. The company offers plant-based, dairy-free cheeses made from gluten-free, allergen-free, and non-GMO ingredients! The way this cheese melts is INSANE – sooo cheesy and delicious!
- Salsaology Authentic Mexican Salsas – a line of cooking sauces inspired by the regional flavors and ingredients of Mexico, they bring bold and exciting Mexican flavors to your kitchen easily! Here’s the thing – I love Mexican cuisine but can’t ever recreate those flavors at home because Mexican cuisine is INSANE when it comes to the amount of ingredients and techniques used. So when I received these sauces from Salsaology, it was a gift from the flavor gods because these sauces are so brightly flavored that they make everything I use them in delicious. For this recipe, I used their Ancho Chile & Tamarind Sauce and it was perfect with the jackfruit. The sauces are sold online and a little goes a long way!
I hope your new year is off to a great start – and if you make these nachos, make sure to tag me on Instagram at @marnely_murray so I can see it!
- 4 green plantains
- ½ cup coconut oil
- 1 cup plant based cheese (I used GOOD PLANet Foods Mozzarella)
- 2 large tomatoes, diced
- ½ small red onion, diced
- 1 glove garlic, minced
- handful fresh cilantro, diced
- ½ lime, juiced
- salt and pepper, to taste
- 2-3 small avocados
- ½ lime, juiced
- salt and pepper, to taste
- 1 tablespoon coconut oil
- 10-12 ounces jackfruit (I used Upton's Naturals Original Jackfruit)
- ¼ cup Salsaology's Ancho Chile & Tamarind Sauce*
- ½ cup water
- Frying the plantains to make tostones: To do so, cut both ends off with a sharp knife and cut a slit all the way down. With your thumb, push away the thick skin to peel. Coating your hands in oil beforehand will make this go faster. Once peeled, slice the plantains into 1 inch rounds. Preheat your coconut oil while you do this. Once oil is hot, fry the plantain rounds about 2 minutes on each side, just to start the cooking. Remove from oil and using the bottom of a mug or glass, press down to flatten. Return to oil to crisp up and remove once golden and crispy, onto some brown paper to drain of excess oil. Set aside.
- To make the jackfruit: preheat a pan with coconut oil and place prepared jackfruit in. Add sauce* and water. Simmer over medium heat until it's all incorporated.
- To make the pico de gallo: mix all the ingredients together and taste. Re-season if needed.
- To make the guacamole: mash all the ingredients together and taste. Re-season if needed.
- To serve: layer all the plantains, cheese, and jackfruit interchangeably until you use everything up. Heat in oven until cheese melts and then top with pico and guacamole, plus extra fresh cilantro and lime wedges. Enjoy!
- *Note: If you can't find this specific sauce, you can either use a flavored jackfruit or just add one canned, chopped chipotle pepper to the jackfruit for extra flavor.