1 package Smoked Pulled Jackfruit
3 ripe avocados
¼ c red onion, diced
¼ c fresh cilantro, chopped
2 garlic cloves, minced
2 limes, sliced into wedges
1 jalapeno pepper, sliced
¼ c slivered almonds
1 tsp white vinegar
Salt and pepper
Beanfields Black Bean chips, or chips of your choice
In a food processor, combine slivered almonds, white vinegar and a squeeze of lime juice. Pulse until roughly crumbled (like the the consistency of Cotija cheese.) Set aside.
In a nonstick skillet, heat oil on medium heat. Shred Smoked Pulled Jackfruit pieces in a bowl using two forks. Add jackfruit to the skillet and cook until heated through and slightly crisped.
In a medium bowl, combine avocado, red onion, cilantro, garlic, and a healthy squeeze of lime. Season with salt and pepper to taste.
Top guacamole with jackfruit, cotija crumble and sliced jalapeno. Garnish with cilantro and lime wedges. Serve with chips.