Meatless Monday, July 5, 2021
Smoky tomato chiptole seasoned jackfruit street tacos on soft white corn tortillas with shredded cabbage, pico de gallo, pineapple crema, avocado and lime. Served with poblano cilantro green rice fiesta black beans with sofrito
- 1 pan jackfruit
- 1 pan beans
- 1 pan rice
- 1 bag cabbage and lime
- 1 container crema
- 1 container pico
- 1 bag tortillas
- Preheat oven to 400, add a tablespoon or two of water to the rice, recover, place it and the covered pans of jackfruit and beans into oven and bake for 25-40 minutes until 165 degrees.
- Alternatively all can be microwaved in a compatible covered dishes stirring every 60 seconds (fluffing with a fork for the rice) until up to 165 degrees or can be heated on the stovetop on low stirring often and adding water if necessary.
- Tortillas can be heated wrapped in foil for the last 5-10 minutes of cooking time in the oven or can be wrapped in a towel and microwaved for about a minute until just warm and pliable.
- Divide tortillas amongst dinner plates. Top with jackfruit and toppings. Serve rice and beans on the side of the plates.