NUTRITION

SERVINGS

INGREDIENTS

1.75 oz Soy curls

0.5 cup Young green jackfruit

0.25 cup Black beans

2 tbsp Nutritional yeast

0.5 tbsp Hemp seeds

0.13 whole Avocado

2 small Corn tortillas

0.5 tsp Olive oil

0.25 cup Water

1 tbsp Lime juice

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

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

• 2

  Rinse the shredded jackfruit and black beans thoroughly under cold water and pat the jackfruit dry.

• 3

  Heat the olive oil in a large skillet over medium heat and add the rehydrated soy curls and shredded jackfruit.

• 4

  Season the mixture with smoked paprika, cumin, garlic powder, sea salt, and black pepper, sautéing for 5-7 minutes until the edges are golden.

• 5

  Stir in the black beans, nutritional yeast, and 0.25 cup water, simmering until the liquid is fully absorbed and the mixture is well-coated.

• 6

  In a small blender, combine the avocado, hemp seeds, and lime juice with a splash of water, blending until the crema is smooth and velvety.

• 7

  Warm the corn tortillas in a dry skillet for 30 seconds per side until pliable and slightly toasted.

• 8

  Divide the jackfruit and soy curl filling between the tortillas, drizzle with the avocado crema, and garnish with fresh cilantro.