NUTRITION

SERVINGS

INGREDIENTS

4 oz Tempeh

0.5 cup Young green jackfruit

0.25 cup Black beans

2 tbsp Nutritional yeast

1 tsp Olive oil

0.25 tsp Cumin

0.25 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.13 tsp Sea salt

0.13 tsp Black pepper

2 medium Corn tortillas

0.25 cup Plain soy yogurt

0.13 whole Avocado

1 tsp Lime juice

1 tbsp Fresh cilantro

PREPARATION

• 1

  Drain and rinse the jackfruit, then use your hands to shred it into a pulled-pork consistency.

• 2

  Crumble the tempeh into small, bite-sized pieces using your fingers.

• 3

  Heat the olive oil in a large skillet over medium-high heat.

• 4

  Add the shredded jackfruit and crumbled tempeh to the skillet, sautéing for 5-7 minutes until the edges are golden and slightly crispy.

• 5

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

• 6

  Cook for another 3 minutes, adding a splash of water if the mixture becomes too dry to prevent sticking.

• 7

  In a small bowl, mash the avocado and whisk it together with the soy yogurt and lime juice until the crema is smooth and creamy.

• 8

  Warm the corn tortillas in a dry pan or over an open flame for 30 seconds per side until pliable.

• 9

  Divide the jackfruit and tempeh carnitas mixture evenly between the warm tortillas.

• 10

  Top each taco with a generous dollop of the avocado crema and garnish with fresh cilantro.