FOR THE ROASTED VEGGIES:
- A drizzle of olive oil
- 1 large can (28 oz or 800g) whole tomatillos
- 2 jalapeños, seeds and membranes removed, chopped
- 2 yellow onions, chopped
- 4 cloves garlic, whole, skins left on
- 1/2 tsp of each: ground cumin, coriander, and Ceylon cinnamon
- A sprinkle of salt and freshly cracked pepper
FOR THE PULLED JACKFRUIT:
- 1 can (14 oz or 400g) young jackfruit, rinsed, liquid squeezed out, shredded
- 1 clove garlic, minced
- 1/4 tsp of each: ground cumin, coriander, Ceylon cinnamon, chili powder, freshly cracked black pepper
- 1/2 tsp salt
- 2 tsp olive oil
FOR THE SOUP:
- 4 cups vegetable stock
- 2 cans (14 oz or 400g) black beans, drained and rinsed
- 1 tsp agave syrup (or another sweetener)
- 1/4 tsp of each: ground coriander, Ceylon cinnamon
- 1/2 tsp of each: ground cumin and black pepper
- 1/3 tsp chili powder
TOPPINGS:
- Fresh cilantro, chopped
- Fresh avocado, sliced or diced
- Fresh radish, thinly sliced
- Sour cream (regular or vegan)
- Tortilla chips (for scooping!)