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plantain nachos

Updated: Aug 19, 2020

plantain is my love language. the joy that it brings! the sizzle and dance as it browns and crisps up in the pan, bringing forth its tantalising sweetness. just like me, it is a true child of the diaspora and it has infinite ways of being a culinary delight. this recipe is pure decadence, layer upon layer of deliciously seasoned plant based goodness. i decided to make pulled jackfruit but you can sub with any bean. black or pinto are my faves for this flavour profile.

this recipe is pretty simple, but there are lots of parts to it, so take your time with each step and try not to get overwhelmed!

serves 5


2 unripe plantains

pulled jackfruit:

1 can young green jackfruit

1 tsp cayenne

1 tsp smoked paprika

1 tsp chipotle powder

1 tsp cumin

salt and pepper

1 onion

1/2 red pepper

1/2 green pepper

3 cloves garlic

1 cup veg stock

nacho cheese:

1/2 cup cashew nuts, soaked overnight or in hot water for at least an hour

2 medium potatoes

1 carrot

1/2 onion

1 cup nutritional yeast

2 cloves garlic

1/2 tsp smoked paprika


2 avocados

1 tomato

1/2 red onion

1 lime

handful of coriander

1 red chilli

2 large cloves garlic

olive oil (optional)

salt and pepper


3 tomatoes

1 red chilli

1/2 lime

handful of coriander

olive oil (optional)

1 jalepeño

salt and pepper

sour cream:

1/2 cup of soaked cashews

1/2 cup water

1 tbsp nutritional yeast

1/2 lemon

1 clove garlic

to garnish:

1 jalepeño

coriander leaves

1 spring onion


1. rinse and drain the jackfruit and remove any hard parts.

2. halve the spices and add to the jackfruit. marinate overnight or at least 1 hour before.

3. roughly chop the potatoes, carrots and onions, leaving skin on.

4. cover with water and boil until soft.

5. while the veg boils, get started on your pulled jackfruit. slice the onion and peppers and fry until golden and fragrant.

6. mince the garlic and add to the onion and peppers along with the garlic and remaining spices.

7. fry for 2 minutes then add the stock. cover with a lid and simmer on low.

8. at this point make your sour cream. put all ingredients into a blender and blend until smooth. place in fridge until needed.

9. slice your plantain at an angle, about 1/2 inch thickness. fry in grapeseed oil until both sides are golden. remove from oil and drain on a paper towel.

10. once the veg is soft, put all the remaining nacho cheese ingredients (including the water it was cooked in) into the blender and blend until smooth. put to one side.

11. (optional) using a mug or rolling pin, flatten the plantain slices so they are thinner and have a larger surface area. refry them on both sides so they're super crispy. remove and again drain the oil with a paper towel.

12. make your salsa. dice the red onion, jalepeños and tomatoes. finely chop the coriander. mince the garlic and chilli. mix together in a bowl with olive oil, juice of half a lime and salt and pepper.

13. make your guac. mince the garlic and chilli. finely chop the tomato, red onion and coriander. spoon out the avocado flesh. using a fork, gently mash and mix everything together, including the olive oil, salt and pepper and juice of 1/2 lime.

14. assemble your nachos! lay down the plantain first. top with a layer of nacho cheese. then pulled jackfruit. salsa. guacamole. sour cream. garnish with sliced jalepeños, spring onion, torn coriander leaves and lime wedges. enjoy!

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