Ingredients
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2 tablespoon olive oil
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1 14 ounce can young jackfruit in water or brine, drained and coarsely chopped
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½ cup chopped onion
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2 cloves garlic, minced
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3 ounce baby arugula
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2 canned chipotle peppers in adobo sauce, drained and finely chopped
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½ teaspoon ground cumin
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8 6 inch corn tortillas, warmed
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Shredded cheddar cheese (optional)
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Pico de gallo
Directions
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In a 10-inch skillet heat oil over medium-high. Add the jackfruit and onion; cook 4 minutes or until onion is tender, stirring occasionally. Add garlic; cook 30 seconds. Remove skillet from heat. Add arugula, chipotle peppers, and cumin. Toss with tongs just until spinach is wilted and ingredients are combined.
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Fill the tortillas with the vegetable mixture; top with cheese (if using) and pico de gallo.
Nutrition Facts (per serving)
| 205 | Calories |
| 8g | Fat |
| 32g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 205 | |
| % Daily Value * | |
| Total Fat 8g | 10% |
| Saturated Fat 1g | 5% |
| Sodium 97mg | 4% |
| Total Carbohydrate 32g | 12% |
| Total Sugars 14g | |
| Protein 3g | 6% |
| Vitamin C 12.2mg | 14% |
| Calcium 87mg | 7% |
| Iron 1.3mg | 7% |
| Potassium 233mg | 5% |
| Folate, total 12.8mcg | |
| Vitamin B-6 0.1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
