NUTRITION

SERVINGS

INGREDIENTS

2 oz dry soy curls

0.5 cup young green jackfruit in brine

0.25 cup black beans

0.25 medium white onion

1 clove garlic

0 tsp olive oil

1 tbsp adobo sauce from chipotles

1 tbsp nutritional yeast

1 medium corn tortillas

0.13 whole avocado

2 tbsp unsweetened plain almond yogurt

1 tsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

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 excess moisture.

• 2

  Rinse the canned jackfruit, trim off the hard core centers, and use a fork to shred the stringy parts into a pulled-meat texture.

• 3

  Heat olive oil in a non-stick skillet over medium heat. Add the diced onion and minced garlic, sautéing until translucent and fragrant.

• 4

  Add the rehydrated soy curls, shredded jackfruit, and black beans to the skillet. Stir in the adobo sauce, nutritional yeast, sea salt, and black pepper.

• 5

  Cook for 8-10 minutes, stirring occasionally, until the edges of the soy curls and jackfruit become slightly crispy and caramelized.

• 6

  While the filling cooks, prepare the crema by mashing the avocado with the almond yogurt and lime juice until completely smooth.

• 7

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

• 8

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