NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Soy curls

0.25 cup Young green jackfruit

2 tbsp Nutritional yeast

0.13 cup Black beans

1 medium Corn tortillas

0.06 whole Avocado

2 tbsp Almond yogurt

0.25 tsp Olive oil

0.5 tsp Smoked paprika

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lime juice

1 tbsp Cilantro

PREPARATION

• 1

  Rehydrate the soy curls in warm water for 10 minutes, then drain and squeeze out as much moisture as possible.

• 2

  Rinse the canned jackfruit, shred the pieces with a fork, and pat dry with a paper towel.

• 3

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

• 4

  Add the soy curls and shredded jackfruit to the skillet, sautéing until the edges become golden and crispy.

• 5

  Stir in the smoked paprika, cumin, garlic powder, sea salt, black pepper, and nutritional yeast to coat the mixture evenly.

• 6

  Add the black beans and a small splash of water, simmering for 3 minutes until the beans are heated through and the flavors meld.

• 7

  In a small bowl, mash the avocado with the almond yogurt and lime juice until the mixture is smooth and creamy.

• 8

  Warm the corn tortillas in a dry pan or directly over a low gas flame for 30 seconds per side.

• 9

  Fill the warm tortillas with the jackfruit and soy curl carnitas, then top with a dollop of avocado crema and fresh cilantro.