Main Meal

Mexican Jackfruit and Bean Birria with Avocado on Nachos

Prep: 10 minutes Cook: 45 minutes Serves: 10 Print

Ingredients

  • 2 tbsp vegetable oil
  • 550g jackfruit, drained
  • 2 red pepper, large dice
  • 2 tsp chili flakes
  • ¼ tsp ground cloves
  • 1 tsp  thyme
  • 2 tsp dried marjoram
  • 2 bay leaves
  • ½ tsp ground cumin
  • ½ tsp ground ginger
  • ½ cinnamon stick
  • 6 garlic cloves,  Pureed
  • 2 red onions, diced
  • 300g tomatoes, diced
  • 500ml Bisto Vegetable Bouillon, prepared
  • 1 tbsp tomato puree
  • 30g Bisto Reduced Salt Gravy Granules
  • 500g corn tortilla chips (check for allergens)
  • 1 avocado, diced
  • 20g fresh coriander, chopped
  • Lime wedges (optional)
 
 

Allergens

Please check the ingredients declaration on the products you use making this recipe.
Celery

Suitable for

Vegetarian
Vegan
Coeliac

Method

  1. Heat the pan and add the oil allowing to smoke a little. Add the thyme, marjoram, bay leaves, cloves, cumin, ginger, cinnamon, chilli flakes, garlic and onion and roast in the pan. A little colour is good!
  2. Now add the jackfruit and red pepper and cook allowing the spices to coat the ingredients and the jackfruit to catch on the edges.
  3. Now add the diced tomatoes, Bisto Vegetable Stock, and tomato puree.
  4. Bring this to a boil and add the Vegan Bisto gravy granules. Allow to cook for 15-20 minutes. We want the stew to cook out and make the jackfruit soft.
  5. To serve, add your tortilla chips to a dish, top with the jackfruit birria and finish with diced avocado, chopped coriander and optional fresh lime!
Hints & Tips: For an extra kick add some sliced red chillies. Great served with rice as well as tortilla chips.
 
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