NUTRITION

SERVINGS

INGREDIENTS

1 cup canned young green jackfruit

0.75 oz dry soy curls

0.5 cup cooked black beans

2 medium corn tortillas

0.5 tbsp olive oil

2 tbsp nutritional yeast

0.2 whole avocado

1 tbsp hemp seeds

1 tbsp lime juice

0.5 tsp ground cumin

0.5 tsp chili powder

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp fresh cilantro

PREPARATION

• 1

  Soak the dry soy curls in warm water for 10 minutes until softened, then drain and squeeze out all excess moisture.

• 2

  Rinse the canned jackfruit thoroughly, pat dry, and shred the pieces using a fork, discarding any extremely hard core bits.

• 3

  Heat the olive oil in a large non-stick skillet over medium heat and add the shredded jackfruit, rehydrated soy curls, and black beans.

• 4

  Sprinkle the cumin, chili powder, garlic powder, sea salt, and black pepper over the mixture and sauté for 8-10 minutes until the edges become slightly crispy.

• 5

  Add the nutritional yeast and a tablespoon of water to the skillet, stirring well to coat the protein mixture in a savory, golden glaze.

• 6

  In a small blender or food processor, combine the avocado, hemp seeds, lime juice, and a splash of water, blending until the crema is completely smooth.

• 7

  Warm the corn tortillas in a dry skillet over medium-high heat for 30 seconds per side until pliable and lightly toasted.

• 8

  Assemble the tacos by filling the warm tortillas with the jackfruit and bean mixture, drizzling generously with the avocado crema, and garnishing with fresh cilantro.