Method:
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Place the casserole pan on a medium/high heat and preheat oven to 180C (fan).
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Make the jackfruit chilli by frying the onion and garlic in a 1 tbsp of olive oil on a medium heat until softened (3-4 minutes). Add the jackfruit and Mexican spices and fry for 5 minutes to seal and season the jackfruit. Then add the pepper, carrot, drained kidney beans and the tinned tomatoes. Simmer on a low heat for anywhere between 30 minutes and 2 hours.
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Meanwhile make the tortilla chips, by snipping the tortilla wraps with scissors into triangles, lay them out onto a large baking tray and bake for 8-10 minutes until they are crispy (you may need to let them cool a bit before they appear crispy), set aside until you’re ready to top and bake again and set aside a portion for your little one.
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Make the smashed avo by fork-mashing the avocado together with the juice of the lime. Set aside a smashed avo portion for your little ones, then season yours with a good pinch of salt.
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Once the jackfruit chilli is ready, take out your little one’s portion of chilli and and prepare as per instructions on the back. To the remainder season with a good pinch of salt, spread the nachos out to the edge of the baking tray, then dollop the jackfruit chilli in in the middle, top with the grated cheese, and pop back into the oven for 3- 5 minutes until the cheese melts.
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Serve your grown up nachos in the middle of the table along with a dollop of coconut yoghurt, chopped coriander, sliced jalapenos, and smashed avo.
