NUTRITION

SERVINGS

INGREDIENTS

6 oz Firm tofu

0.38 cup Black beans

0.5 cup Young green jackfruit

3 tbsp Nutritional yeast

0.25 tsp Avocado oil

1 medium Corn tortillas

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Smoked paprika

0.5 tsp Cumin

0.25 tsp Garlic powder

2 tbsp Fresh cilantro

1 tbsp Lime juice

PREPARATION

• 1

  Drain and rinse the jackfruit and black beans, then use a fork to shred the jackfruit into a meaty consistency.

• 2

  Press the firm tofu between paper towels to remove moisture and crumble it into small, uniform pieces.

• 3

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

• 4

  Add the shredded jackfruit, crumbled tofu, and black beans to the pan, sautéing for 5 minutes until the edges begin to crisp.

• 5

  Sprinkle in the nutritional yeast, smoked paprika, cumin, garlic powder, sea salt, and black pepper, stirring well to coat.

• 6

  Continue cooking for another 3-4 minutes, allowing the spices to toast and the flavors to meld together beautifully.

• 7

  Warm the corn tortillas in a separate dry skillet for 30 seconds per side until soft and pliable.

• 8

  Assemble the tacos by spooning the filling into the tortillas and garnishing with fresh cilantro and a bright squeeze of lime juice.