Easy to make in 30 minutes with pantry staples, this vegan taco soup features black beans, corn, and jackfruit in a spicy tomato broth. Top with avocado slices and crushed tortilla chips for a hearty meal.
Cuisine American, Mexican
Special diet gluten-free, nut-free, soy-free, vegan
Rinse and drain the jackfruit. Take each chunk and squeeze out any excess liquid. Use your fingers to shred the jackfruit, if desired. (Alternatively you can add the chunks to the pot and break them up with a wooden spoon.)
Heat the oil in a large pot or Dutch oven over medium heat. (Use a few tablespoons of water for an oil-free version.)
Add the onion and saute until it starts to become soft and translucent.
Then add the jackfruit to the pot and cook until it's lightly browned.
Next add the black beans, corn, tomatoes, taco seasoning, and water. Stir to combine. Allow the soup to simmer until heated through and slightly thickened.
Taste and add salt, as needed.
Serve with your favorite toppings and enjoy!
To make your own taco seasoning blend, combine the following ingredients:
1 Tablespoon chili powder
1 ½ teaspoons ground cumin
¼ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon onion powder
⅛ to ¼ teaspoon cayenne pepper (use less for a milder blend)
Store the unused portion in a resealable bag or glass jar with a lid.Storing and freezing:Leftover stew can be covered and refrigerated for 3-4 days or frozen for up to 3 months. I like to freeze servings in individual portions in mason jars or small glass containers with lids. Be sure to allow a little room at the top since the liquid will expand when frozen.To reheat, first defrost the frozen container of stew in the refrigerator overnight. It will be thicker, so you may want to add a little water before reheating it in a pot on the stove or in a microwave-safe bowl.