NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Jackfruit

2.5 oz Tempeh

0.5 cup Black beans

1.5 tbsp Nutritional yeast

1 medium Corn tortillas

0.25 whole Avocado

0.25 cup Plain vegan Greek-style yogurt

0 tsp Avocado oil

0.5 tsp Smoked paprika

0.5 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

1 tbsp Lime juice

1 tbsp Fresh cilantro

PREPARATION

• 1

  Rinse the canned jackfruit thoroughly and pat dry with a towel before shredding the pieces using two forks to create a pulled texture.

• 2

  Heat the avocado oil in a large non-stick skillet over medium-high heat.

• 3

  Add the shredded jackfruit, crumbled tempeh, and rinsed black beans to the pan.

• 4

  Season the mixture with smoked paprika, cumin, garlic powder, sea salt, and nutritional yeast, stirring well to coat all ingredients.

• 5

  Sauté the mixture for 8 to 10 minutes, stirring occasionally, until the jackfruit and tempeh develop slightly crispy, golden-brown edges.

• 6

  While the filling cooks, combine the avocado, vegan yogurt, and lime juice in a small blender or food processor and blend until silky smooth.

• 7

  Warm the corn tortillas in a dry skillet for 30 seconds per side until they are soft and pliable.

• 8

  Divide the protein-rich jackfruit and tempeh mixture between the tortillas, then top with a generous dollop of avocado crema and fresh cilantro.