THE CORVALLIS CARROT
What you'll be getting:
200 g jackfruit and black beans (cooked with salsa verde, nutritional yeast, salt, pepper, sugar, paprika, cumin)
3 corn tortillas
1/2 avocado (some avocados were quite large and were big enough for 3 servings)
50 g quick pickled onions (tossed in lime juice, salt, and salsa verde)
Equipment needed: pan to warm tortillas
I warmed my tortillas in a dry cast iron pan on a low heat. You can also warm them in the microwave, just make sure you don't cook them too much as the steam will make them more likely to crack when you are eating your tacos. You just want to warm them enough until they are more pliable.
While the tortillas are warming you can cut your avocado. First remove the seed, then slice the fruit. Finish by scooping out the avocado with a spoon and set aside until you are ready to put the tacos together.
You can warm the filling in a pan, or in the microwave. It is completely cooked and just needs to be warmed. Once warm, place it on top of the warm tortilla and add the avocado and pickled onions. Finish with a squeeze of lime. From start to finish this dinner takes roughly 5 minutes. Enjoy!