NUTRITION

SERVINGS

INGREDIENTS

1 cup canned young green jackfruit

6 oz extra-firm tofu

0.25 cup black beans

1 medium corn tortillas

0.25 cup silken tofu

1 tbsp avocado

2 tbsp nutritional yeast

0 tsp olive oil

1 tbsp chipotle in adobo sauce

1 tbsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp cumin

1 tbsp fresh cilantro

PREPARATION

• 1

  Drain and shred the canned young green jackfruit using two forks. Press the extra-firm tofu to remove excess moisture, then crumble it into small pieces.

• 2

  Heat the olive oil in a large non-stick skillet over medium heat. Add the shredded jackfruit and crumbled tofu, sautéing until they begin to turn golden brown.

• 3

  Stir in the chipotle in adobo sauce, nutritional yeast, garlic powder, cumin, sea salt, and black pepper, coating the mixture evenly.

• 4

  Add the black beans and 2 tablespoons of water to the skillet. Lower the heat and simmer for 5 minutes, allowing the flavors to meld and the jackfruit to soften.

• 5

  While the filling simmers, place the silken tofu, avocado, and lime juice in a small blender or food processor. Blend until the crema is completely smooth and velvety.

• 6

  Warm the corn tortillas in a separate dry skillet over medium-high heat for 30 seconds per side until pliable.

• 7

  Fill each tortilla with the adobo jackfruit and tofu mixture. Top with a generous dollop of avocado crema and garnish with fresh cilantro.