Sweet Pepper Nachos with Guacamole; BBQ Jackfruit Burritos

BBQ Jackfruit Burritos and Chipotle Sauce

• 20 g olive oil
• 200 g onions, quartered
• 4 garlic cloves
• 500 g tinned young jackfruit, in brine (approx. 2 x 560 g tins)
• 2 Tbsp brown sugar
• 1 ½ tsp ground cayenne pepper
• 1 tsp ground cumin
• 1 tsp garlic powder
• ½ tsp smoked salt
• 250 g barbecue sauce (vegan)
• 600 g water
• 100 g white long grain rice
• 140 g raw cashew nuts
• 100 g sun-dried tomatoes
• 2 Tbsp chipotle paste
• 2 tsp apple cider vinegar
• 1 tsp smoked paprika
• 1 tsp salt

Guacamole, Sweet Peppers and Red Cabbage Slaw

• 3 avocados (approx. 450 g), cut in pieces
• 30 g lime juice
• 1 tsp dried chilli flakes
• 2 ½ tsp salt
• 10 g olive oil
• 400 g mixed peppers (eg. yellow, red, green, orange), halved, deseeded, cut in thin strips
• 1 tsp sweet paprika
• ½ tsp ground black pepper, plus 1 pinch
• ½ tsp maple syrup
• 150 g red cabbage, cored, cut in pieces (5 cm)
• 70 g carrot, peeled, cut in pieces (5 cm)
• 10 g fresh coriander leaves
• ½ tsp white wine vinegar

Serving

• 170 g tortilla chips
• fresh coriander leaves, for garnishing
• 6 flour tortillas (see tip)
  lub wheat flour tortillas