NUTRITION

SERVINGS

INGREDIENTS

6 oz seitan

0.5 cup young green jackfruit

0.25 cup black beans

2 medium corn tortillas

0.13 whole avocado

1 tbsp lime juice

1 tbsp unsweetened almond yogurt

1 tsp olive oil

0.5 tsp smoked paprika

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

1 tbsp red onion

PREPARATION

• 1

  Rinse and drain the canned jackfruit, then use a fork to shred the pieces into a pulled-meat texture.

• 2

  Finely chop the seitan into small crumbles to mimic the texture of ground meat.

• 3

  Heat the olive oil in a large skillet over medium heat and add the shredded jackfruit and seitan crumbles.

• 4

  Stir in the smoked paprika, ground cumin, garlic powder, sea salt, and black pepper, cooking for 8-10 minutes until the edges are slightly crispy.

• 5

  While the filling cooks, mash the avocado with the almond yogurt and lime juice in a small bowl until smooth and velvety.

• 6

  Add the black beans to the skillet during the last 2 minutes of cooking just to warm them through.

• 7

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

• 8

  Divide the jackfruit and seitan mixture between the tortillas, then top with the avocado crema, diced red onion, and fresh cilantro.