NUTRITION

SERVINGS

INGREDIENTS

3 oz tempeh

0.25 cup young green jackfruit

0.25 cup black beans

1 whole corn tortillas

0.5 cup nonfat greek yogurt

1 cup shredded green cabbage

1 tbsp lime juice

1 tsp smoked paprika

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp avocado oil

1 tbsp nutritional yeast

PREPARATION

• 1

  Drain and rinse the jackfruit, then use a fork to shred the pieces into a pulled texture, removing any hard core bits.

• 2

  Crumble the tempeh into small pieces using your hands.

• 3

  Heat avocado oil in a large skillet over medium heat. Add the shredded jackfruit and crumbled tempeh, sautéing for 5-7 minutes until slightly browned.

• 4

  Stir in the smoked paprika, cumin, garlic powder, sea salt, black pepper, and nutritional yeast. Add the black beans and a splash of water to keep the mixture moist, simmering for another 5 minutes.

• 5

  In a small bowl, whisk together the Greek yogurt and lime juice. Toss with the shredded cabbage to create the zesty slaw.

• 6

  Warm the corn tortillas in a dry skillet or over an open flame for 30 seconds per side.

• 7

  Divide the smoky jackfruit and tempeh mixture between the tortillas and top generously with the zesty slaw.