1 T vegetable oil
1 bag tortilla chips
1 can black beans, drained and rinsed
1 package plant- or dairy-based shredded cheddar-style cheese
¼ c white onion, chopped
¼ c crema (or sour cream whisked with a little water)
¼ c radishes, sliced
¼ c cilantro, chopped
Hot sauce (optional)
Preheat oven to 350 F.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over high heat. Add Plant-Based Pulled Pork to the pan, spreading it out into a single layer. Reduce the heat to medium high.
Sauté for 2-3 minutes without stirring to create caramelization and crispy texture. Flip and repeat for another minute. Using tongs or two forks, shred the jackfruit to create a pulled texture.
Line a quarter sheet pan with parchment paper. Working in layers, spread tortilla chips out onto the prepared pan and top with plenty of cheese, beans, onion and shredded Plant-Based Pulled Pork. Repeat. Bake for 10-15 minutes.
Remove your nachos from the oven and top with radishes, cilantro and a drizzle of crema. Serve hot with salsa, guacamole, hot sauce, and any other favorite toppings. Enjoy!