jack fruit nachos

• 3 tablespoons olive oil  
  
• 1 small white onion (diced)
  
• 3-4 cloves garlic , minced
  
• 2 14 oz can young jackfruit in water or brine. Rinsed and drained well (link to Amazon to purchase: Jackfruit in Brine (Ka Noon) - 20oz (Pack of 3)
• 1 package of McCormick Mild Taco Seasoning (or you can make your own, recipe below)
  
• ¾ cup vegetable broth
  
• Salt and Pepper (to taste)
  
• Goya Sazon Culantro/Achiote packet
• 1 Bag Blue Corn tortilla chips
  
• Toppings: Siete Cashew Queso Mild Nacho Dip - (10.8oz),onions, tomatoes, avocado dressing, cilantro, roasted corn, radishes, and Dairy Free Sour Cream

Taco Seasoning Recipe  (Mix all seasoning together, and save extra in a air tight container)

• 4 tablespoon smoked paprika 
• 3 tablespoons chili powder 
• 2 tablespoon onion powder
• 1 tablespoon garlic powder
• 2 teaspoon black pepper 
• 1 teaspoon coriander 
• 1 teaspoon allspice 
• 1 tablespoon oregano 
• ½ teaspoon cayenne (optional)

1. Preheat oven to 400F
2. Rinse and dry the jackfruit with a paper towel.
3. Cut off the hard ends of each jackfruit piece and place in a bowl.
4. Heat oil in a large pan over medium heat. Add jackfruit and chopped onions. Sauté until onions are translucent, about 2-3 minutes. With the back of a wooden spoon, smash the jack fruit pieces as they cook to shred the fruit more.
5. Add the garlic and sauté for 30-60 seconds until fragrant. Now add the Goya Sazon Culantro/Achiote, spices, and the Vegetable broth. Continue to cook down the broth until most of the liquid has evaporated. Remove from heat.
6. Place the jackfruit on a pan lined with parchment paper and place in oven. Let cook for 15 mins, move the jack fruit around every 5 minutes.
7. While the jackfruit is cooking, prepare your toppings of your choice.
8. Once done, let the jackfruit cool for 2 minutes, then place on top of your tortilla chips with the toppings of your choice.