NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Young green jackfruit

0.5 cup Black beans

4 oz Plant-based protein crumbles

2 medium Corn tortillas

0.5 cup Non-fat plain Greek yogurt

1 tsp Avocado oil

1 tbsp Chipotle peppers in adobo sauce

1 tsp Lime juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Smoked paprika

1 tbsp Fresh cilantro

0.25 medium Red onion

PREPARATION

• 1

  Drain and rinse the canned jackfruit, then use two forks to shred the pieces into a pulled texture.

• 2

  Heat the avocado oil in a large non-stick skillet over medium heat.

• 3

  Add the shredded jackfruit, plant-based protein crumbles, and black beans to the skillet.

• 4

  Stir in the chipotle peppers in adobo, smoked paprika, sea salt, and black pepper, cooking until the mixture is fragrant and heated through.

• 5

  Continue to sauté for 8 minutes, allowing the jackfruit to soften and absorb the smoky flavors.

• 6

  In a small bowl, combine the non-fat Greek yogurt and lime juice to create a tangy lime crema.

• 7

  Briefly toast the corn tortillas over an open flame or in a dry pan until they are warm and pliable.

• 8

  Fill each tortilla with the smoky jackfruit mixture and top with the lime crema, diced red onion, and fresh cilantro.