Servings: 4
Prep time: 10 min Cooking time: 8 min
Ingredients
1 20-ounce can jackfruit, drained and rinsed
1 tsp onion powder
1/2 tsp garlic powder
2 tsp cumin
1/2 Tbsp chili powder
1/2 tsp coriander
1 tsp smoked paprika
2 tsp oregano
1/2 Tbsp tomato paste
1/3 cup vegetable broth, low sodium
1/4 tsp kosher salt
1/2 tsp black pepper
4 corn or whole wheat tortillas
1 avocado, sliced
1/2 cup reduced-fat shredded cheese
1/2 cup low-fat Greek yogurt, plain
Toppings
Unlimited: Lettuce, cabbage, tomatoes, onion, cilantro, lime wedges
Portioned: 1/4 avocado, 2 Tbsp reduced-fat shredded cheese, 2 Tbsp low-fat Greek yogurt
Directions
1. Shred jackfruit with two forks.
2. Add shredded jackfruit, onion powder, garlic powder, cumin, chili powder, smoked paprika, oregano, tomato paste, and vegetable broth to Instant Pot and stir to combine.
3. Close lid. Close the steam vent. Set to high pressure for 8 minutes. Allow natural pressure release for 10-15 minutes.
4. After 10-15 minutes, use the quick-release valve to release steam.
5. Once pressure is released, open the lid and stir. Add toppings and enjoy.
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