NUTRITION

SERVINGS

INGREDIENTS

0.5 cup young green jackfruit

3 oz tempeh

0.5 cup black beans

3 tbsp nutritional yeast

1 medium corn tortillas

1 tbsp avocado

1 tbsp lime juice

0.5 tsp olive oil

0.5 tsp chili powder

0.5 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Drain and rinse the young green jackfruit, then use a fork to shred the pieces until they resemble pulled meat.

• 2

  Finely crumble the tempeh into a bowl and set aside with the shredded jackfruit.

• 3

  Heat the olive oil in a large skillet over medium heat and add the jackfruit and tempeh, sautéing until they begin to turn golden brown.

• 4

  Stir in the black beans, nutritional yeast, chili powder, cumin, garlic powder, sea salt, and black pepper.

• 5

  Add a splash of water to the skillet to help the spices and nutritional yeast coat the mixture, simmering for 3-5 minutes.

• 6

  In a small bowl, mash the avocado with the lime juice until smooth and creamy.

• 7

  Warm the corn tortillas in a dry pan or over an open flame until pliable.

• 8

  Divide the jackfruit and tempeh filling between the tortillas and top with a dollop of the avocado crema.