Black Bean & Jackfruit Chalupas

Directions

On medium heat, warm about 2 tbsp of avocado oil in a skillet. Dice red onion, add to skillet and cook until lightly browned.

Then add finely diced jalapeño and bell pepper. Cool for 5 minutes. Add black beans, chili powder, salt and 1/4 cup water to onion and peppers.

Simmer until all liquid is absorbed and beans are softened stirring frequently. Then press down and mix while in skillet for a refried bean type situation.

In a separate skillet, on medium low add 2 tbsp of avocado oil and shredded jackfruit. If pieces clumped together, make sure to separate while cooking.

Cover and cook for 8-10 minutes.

Preheat oven broiler to high heat. Place corn tortillas on a lightly oiled baking sheet. Place in oven for 1-2 minutes, or until browned.

Flip each tortilla and cook other side until brown and remove from oven.

Keep oven on.

With tortillas still on baking sheet, spoon black bean mixture and jackfruit evenly onto each tortilla. Add shredded vegan cheese to each tortilla.

Broil chalupas for 3 minutes, or until browned to your liking.

While the chalupas are broiling, make the avocado cream by combining the avocado, yogurt, remaining 1/4 TSP sea salt and lime juice in a food processor.

Pulse until smooth and creamy.

Once chalupas are done broiling, remove from heat. Top with shredded kale & tomato. Spoon avocado cream onto each chalupa.

Leftover cream is great for late night chip dipping!

Enjoy!

Notes: Great with Spanish rice!