NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Young green jackfruit

1 cup Textured vegetable protein

0.75 cup Black beans

1 medium Corn tortillas

0.13 whole Avocado

0.25 cup Plain plant-based yogurt

1 tbsp Adobo sauce

0 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Garlic powder

1 tbsp Fresh lime juice

1 tbsp Fresh cilantro

0.5 cup Vegetable broth

PREPARATION

• 1

  Rehydrate the textured vegetable protein in hot vegetable broth for 10 minutes until softened.

• 2

  Drain and rinse the jackfruit, then shred the pieces using two forks to create a pulled texture.

• 3

  Heat olive oil in a skillet over medium heat and sauté the shredded jackfruit and rehydrated TVP until slightly browned.

• 4

  Stir in the adobo sauce, garlic powder, sea salt, and black beans, simmering for 5 minutes to meld the flavors.

• 5

  In a small bowl, mash the avocado with plant-based yogurt and lime juice until a smooth, velvety crema forms.

• 6

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

• 7

  Fill the tortillas with the jackfruit mixture and top with a dollop of avocado crema and fresh cilantro.