Step 1

Add olive oil to a large soup pot and heat over medium heat. Once the oil is hot, add jackfruit, red onion, red bell pepper, garlic, and jalapeño. Sauté for 3-5 minutes until the jackfruit begins to brown and the onions are translucent and fragrant. Stir in the spices.

Step 2

Add the black beans, corn, tomatoes, green chilies, and rice. Stir in the Mexican-Style Simple Starter and minced cilantro. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20-25 minutes until all the liquid has absorbed and the rice is fully cooked.

Step 3

Divide into 6 bowls and top with topping of choice. I like to add vegan cheese, tomatoes, cilantro, avocado, and salsa. You can also add vegan sour cream, sliced jalapeños, and crispy corn tortillas.