NUTRITION

SERVINGS

INGREDIENTS

0.5 cup young green jackfruit

7 oz extra firm tofu

0.5 cup black beans

4 tbsp nutritional yeast

0.5 medium corn tortilla

0.13 whole avocado

1 tsp lime juice

1 tbsp fresh cilantro

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp olive oil

PREPARATION

• 1

  Rinse the jackfruit thoroughly and shred it using two forks until it reaches a pulled texture.

• 2

  Press the extra firm tofu to remove excess moisture, then crumble it into small pieces with your hands.

• 3

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

• 4

  Add the shredded jackfruit, crumbled tofu, and black beans to the skillet, stirring to combine.

• 5

  Add the nutritional yeast, chili powder, cumin, garlic powder, onion powder, smoked paprika, sea salt, and black pepper to the pan.

• 6

  Sauté the mixture for 8-10 minutes, stirring occasionally, until the tofu and jackfruit are slightly browned and well-seasoned.

• 7

  While the filling cooks, mash the avocado with lime juice and half of the cilantro in a small bowl until smooth and creamy.

• 8

  Warm the corn tortilla in a dry skillet or over a low open flame for 30 seconds per side until pliable.

• 9

  Spoon the jackfruit and tofu mixture into the center of the warm tortilla.

• 10

  Drizzle with the avocado crema and garnish with the remaining fresh cilantro before serving.