Name: Jackfruit and bean tacos
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 200 g canned young green jackfruit in brine, drained, rinsed, and shredded; 1/3 cup canned black beans, drained and rinsed; 1 oz vital wheat gluten; 1/3 cup yellow onion, finely diced; 2 cloves garlic, minced; 2 1/4 tsp taco seasoning; 1/2 cup water; 1/4 cup avocado, mashed; 3 tbsp plain soy yogurt; 1 tbsp lime juice; 3/4 tsp salt; 3 6-inch corn tortillas; 1/3 cup cilantro, chopped; 4 olive oil cooking sprays

Instructions

Prep 20 min · Cook 0 min

Wrap the shredded jackfruit in a clean kitchen towel and squeeze very hard to remove as much moisture as possible. In a small bowl, whisk together the vital wheat gluten, taco seasoning, and half the water to form a loose slurry.
Coat a 12-inch skillet with cooking spray and place over medium heat. Add the onion and sauté for 4 minutes until softened. Stir in the garlic and cook for 1 minute more.
Add the jackfruit and black beans to the skillet. Pour in the gluten slurry and the remaining water. Stir to coat everything evenly. Cook for 8 to 10 minutes, pressing the mixture into the pan with a spatula and stirring only occasionally, until the liquid is absorbed and the edges are browned. Stir in half the lime juice and half the salt. Done when browned and set, 160°F.
While the filling sears, whisk the mashed avocado, soy yogurt, the rest of the lime juice, and the rest of the salt in a small bowl until smooth and spoonable.
Warm the tortillas in a clean skillet over medium heat for 30 seconds on each side until pliable and soft.
Divide the jackfruit filling among the tortillas. Top with the avocado crema and fresh cilantro.

Nutrition

Ingredients

Instructions

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