NUTRITION

SERVINGS

INGREDIENTS

1.5 oz dry soy curls

0.5 cup canned young green jackfruit

0.5 cup canned black beans

2 tbsp adobo sauce

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

4 tbsp nutritional yeast

1 small corn tortillas

0.06 whole avocado

2 tbsp unsweetened plain soy yogurt

1 tsp lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

  Place the dry soy curls in a bowl and cover with warm water for 10 minutes to rehydrate, then drain and squeeze out as much moisture as possible.

• 2

  Rinse the canned jackfruit and use two forks to shred the pieces into a pulled-meat consistency.

• 3

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

• 4

  Add the rehydrated soy curls and shredded jackfruit to the skillet, sautéing for 6-8 minutes until the edges become golden and slightly crisp.

• 5

  Stir in the black beans, adobo sauce, garlic powder, smoked paprika, sea salt, and black pepper.

• 6

  Add the nutritional yeast and 2 tablespoons of water, stirring constantly for 2 minutes until a thick, savory sauce coats the protein mixture.

• 7

  In a small bowl, mash the avocado with the soy yogurt and lime juice until a smooth, velvety crema forms.

• 8

  Warm the corn tortillas in a dry pan over medium heat for 30 seconds per side until soft and pliable.

• 9

  Divide the jackfruit and soy curl mixture evenly between the tortillas, top with a dollop of avocado crema, and garnish with fresh cilantro.