NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Soy curls

0.5 cup Canned young green jackfruit

0.25 cup Black beans

4 tbsp Nutritional yeast

2 medium Corn tortillas

0.25 whole Avocado

2 tbsp Unsweetened plain vegan yogurt

1 tbsp Lime juice

1 tsp Olive oil

0.5 tsp Smoked paprika

0.5 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Place soy curls in a bowl and cover with warm water for 10 minutes, then drain and squeeze out excess moisture.

• 2

  Shred the jackfruit using two forks and pat dry with a paper towel to ensure a meaty texture.

• 3

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

• 4

  Stir in the smoked paprika, cumin, garlic powder, sea salt, and black pepper, cooking until the edges are golden and crisp.

• 5

  Add the black beans and nutritional yeast to the skillet, tossing for 2 minutes until everything is well incorporated and heated through.

• 6

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

• 7

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

• 8

  Divide the jackfruit and soy curl mixture among the tortillas and top with a generous dollop of avocado crema.