NUTRITION

SERVINGS

INGREDIENTS

1 cup Young green jackfruit

0.5 cup Textured vegetable protein

0.5 cup Vegetable broth

0.25 cup Black beans

2 small Corn tortillas

0.25 whole Avocado

0.25 cup Unsweetened vegan protein yogurt

3 tbsp Nutritional yeast

0.5 tsp Olive oil

0.5 tsp Smoked paprika

0.5 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lime juice

1 tbsp Fresh cilantro

PREPARATION

• 1

  Drain and rinse the canned jackfruit, then shred the pieces into a meat-like consistency using two forks.

• 2

  Place the textured vegetable protein in a small bowl and pour the hot vegetable broth over it, letting it sit for 5 minutes to rehydrate.

• 3

  Heat the olive oil in a large non-stick skillet over medium heat and add the shredded jackfruit and rehydrated TVP.

• 4

  Sauté the mixture for 5 to 7 minutes until the edges of the jackfruit become slightly browned and crispy.

• 5

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

• 6

  Add the nutritional yeast and a small splash of water, stirring constantly until the spices form a savory glaze over the filling.

• 7

  In a small blender or food processor, combine the avocado, vegan protein yogurt, and lime juice, blending until the crema is silky and smooth.

• 8

  Warm the corn tortillas in a dry skillet over medium-high heat for about 30 seconds on each side until pliable.

• 9

  Assemble the tacos by spooning the jackfruit and bean filling into the tortillas, then topping with a generous dollop of avocado crema and fresh cilantro.