NUTRITION

SERVINGS

INGREDIENTS

7 oz Tempeh

0.13 cup Black beans

0.25 cup Young green jackfruit

0.25 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

0.5 medium Corn tortilla

0.13 whole Avocado

1 tbsp Lime juice

1 tbsp Nutritional yeast

2 tbsp Water

2 tbsp Fresh cilantro

PREPARATION

• 1

  Drain and rinse the jackfruit, then shred it with a fork; crumble the tempeh into small, bite-sized pieces.

• 2

  Heat olive oil in a large skillet over medium heat and add the tempeh, black beans, and jackfruit.

• 3

  Sauté the mixture for 5-7 minutes until the tempeh is lightly browned and the jackfruit is tender.

• 4

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

• 5

  Simmer for 3 minutes until the spices are fragrant and the liquid has mostly evaporated.

• 6

  In a small bowl, mash the avocado with lime juice and nutritional yeast until a velvety consistency is reached.

• 7

  Warm the corn tortilla in a dry pan for 30 seconds per side until pliable.

• 8

  Fill the tortilla with the taco mixture, drizzle with the avocado crema, and garnish with fresh cilantro.