Veggie Picadillo Jicama Tacos

  • 1 teaspoon olive oil
  • 12 ounce Frieda's Soy Taco Meatless Taco Filling
  • 10 1/2 ounce Mann's Nourish Bowls, Southwest Chipotle
  • 1 cup smashed avocado
  • 10 jicama tortillas
  • 2 tablespoons Humble House Ancho and Morita Smokey Tamarind Sauce
  1. Heat oil in a large skillet over medium‑high heat. Add Frieda's Soy Taco Meatless Taco Filling and cook until well-browned.
  2. Add Mann's Nourish Bowls, Southwest Chipotle (set aside salsa and cheese packets), and cook until vegetables are wilted and slightly browned.
  3. To build each taco, spread a generous spoonful of avocado onto a jicama tortilla, top with taco filling and Humble House smokey sauce.
Chef's Note: The salsa and cheese packets from the Nourish Bowl may be used for garnish, but the dish will no longer be vegan once the cheese is added.