NUTRITION

SERVINGS

INGREDIENTS

1.75 oz dry soy curls

0.5 cup canned young green jackfruit

0.5 cup cooked black beans

2 tbsp nutritional yeast

0.25 cup low-sodium vegetable broth

1 tbsp chipotle peppers in adobo sauce

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

1 small corn tortillas

0.13 whole avocado

2 tbsp unsweetened almond milk yogurt

0.25 tbsp hemp hearts

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 until softened, then drain and squeeze out all excess moisture.

• 2

  Rinse the canned jackfruit thoroughly, pat dry with a towel, and use a fork to shred the pieces into a pulled-meat consistency, removing any hard core bits.

• 3

  In a large non-stick skillet over medium heat, add the vegetable broth, rehydrated soy curls, shredded jackfruit, and black beans.

• 4

  Stir in the chipotle peppers in adobo, nutritional yeast, garlic powder, onion powder, and sea salt, cooking for 8-10 minutes until the liquid is absorbed and the edges are slightly crisp.

• 5

  While the filling cooks, combine the avocado, almond milk yogurt, hemp hearts, and lime juice in a small blender or food processor, blending until the crema is silky and smooth.

• 6

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

• 7

  Divide the jackfruit and soy curl mixture between the tortillas, drizzle generously with the avocado crema, and garnish with fresh cilantro.