Bisto
Mexican Jack fruit and Bean Birria with Avocado on Nachos
Serves 10
Dairy Free
Gluten Free
Vegan
Vegetarian
Share this recipe
Ingredients
2 tbsp vegetable oil
1 tsp thyme
2 tsp dried marjoram
2 bay leaves
¼ tsp ground cloves
½ tsp ground cumin
½ tsp ground ginger
½ cinnamon stick
2 tsp chilli flakes
6 garlic cloves, pureed
2 red onions, diced
550g jackfruit, drained
2 red peppers, large dice
300g tomatoes, diced
500ml Bisto Vegetable Bouillon Paste, 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
Method
Step One
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!
Step Two
Now add the jackfruit and red pepper and cook allowing the spices to coat the ingredients and the jackfruit to catch on the edges.
Step Three
Now add the diced tomatoes, Bouillon and tomato puree.
Step Four
Bring this to a boil and add the Bisto Reduced Salt Bisto Gravy Granules. Allow to cook for 15-20 minutes. We want the stew to cook out and make the jackfruit soft.
Step Five
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!