Vegetarian Sheet Pan Nachos ​

Servings: 10

Ingredients

	2 tablespoons canola oil
	2 cans (20 oz each) green jackfruit in brine, drained, rinsed
	2 cans (16 oz each) rosarita vegetarian refried beans
	2 bags (12 oz each) frontera authentic taqueria tortilla chips
	2 jars (12.5 oz each) frontera tequila borracha salsa, divided
	4 cups shredded monterey jack cheese
	1/2 cup sliced green onions
	2 large avocados, pitted, peeled, chopped
	2 large tomatoes, chopped
	6 tablespoons chopped fresh cilantro
	mexican crema or sour cream, optional

Directions

1. Preheat oven to 400°F. Shred jackfruit into bite-sized pieces. Heat oil in a large nonstick skillet over medium heat. Add jackfruit and 1/3 cup salsa to skillet and cook until liquid has reduced, about five minutes, stirring frequently.
2. Stir together beans and 1/3 cup salsa in normal size bowl. Arrange half the chips within an even layer on a large baking sheet. Top with half of the bean mixture and half of the jackfruit; sprinkle with half of the cheese. Repeat layers.
3. Bake five minutes or until cheese melts. Top with remaining salsa, green onions, avocado, tomatoes, and cilantro. Serve immediately with cream, if desired.