NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Canned young green jackfruit

4 oz Firm tofu

0.5 cup Black beans

1 whole High-protein tortillas

0.5 cup Non-fat Greek yogurt

1 tbsp Chipotle peppers in adobo sauce

0.5 tsp Extra virgin olive oil

0.25 cup Red onion

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Smoked paprika

1 tbsp Fresh lime juice

2 tbsp Fresh cilantro

PREPARATION

• 1

  Rinse the jackfruit thoroughly and pat dry, then use your hands or a fork to shred the pieces into a pulled texture.

• 2

  In a large skillet, heat the olive oil over medium heat and sauté the red onion and garlic until fragrant and translucent.

• 3

  Add the shredded jackfruit and crumbled tofu to the skillet, browning slightly for 5-7 minutes until the edges are crisp.

• 4

  Stir in the black beans, chipotle peppers, smoked paprika, sea salt, and black pepper, adding a splash of water if needed to keep the mixture moist.

• 5

  While the filling simmers, whisk together the Greek yogurt and lime juice in a small bowl to create the crema.

• 6

  Warm the tortillas in a dry pan or over an open flame until pliable and slightly charred.

• 7

  Divide the smoky jackfruit and tofu mixture between the tortillas, topping each with a generous dollop of lime crema and fresh cilantro.