NUTRITION

SERVINGS

INGREDIENTS

2 oz dry soy curls

0.5 cup canned young green jackfruit

0.25 cup cooked black beans

4 tbsp nutritional yeast

2 small high-protein corn tortillas

0.13 small avocado

1 tbsp lime juice

0.25 tsp avocado oil

0.5 tsp smoked paprika

0.5 tsp cumin

0.25 tsp garlic powder

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; let soak for 10 minutes to rehydrate, then drain and squeeze out as much moisture as possible.

• 2

  Rinse the canned jackfruit thoroughly under cold water, remove the hard core pieces, and use a fork to shred the tender petals into a pulled-meat consistency.

• 3

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

• 4

  Add the rehydrated soy curls and shredded jackfruit to the skillet, sautéing for 6-8 minutes until the edges become golden and slightly crisp.

• 5

  Stir in the black beans, nutritional yeast, smoked paprika, cumin, garlic powder, sea salt, and black pepper, cooking for an additional 3 minutes to toast the spices.

• 6

  In a small bowl, mash the avocado with the lime juice until completely smooth to create the crema.

• 7

  Warm the corn tortillas in a dry pan for 30 seconds per side until pliable.

• 8

  Divide the jackfruit and soy curl mixture between the tortillas, topping each with a dollop of avocado crema and fresh cilantro.