• Preheat oven to 200c.
• Place tomatoes, bell pepper, small onion and garlic cloves on a roasting pan, drizzle with a little olive oil and a pinch of salt. Roast for about 20 minutes or until the tomatoes are starting to collapse. Make sure to peel the garlic cloves first!
• Meanwhile, soak the dried chili in the stock.
• Whilst the veg is roasting, heat a teaspoon of olive oil in a large saucepan. Add the teaspoon of cumin seeds.
• Once they start to pop and release their fragrance, add the sliced large onion.
• Turn down the heat and sauté gently.
• Add the cumin and coriander powder.
• Add the sliced chili to the onion.
• Once the tomatoes/onion/garlic/bell pepper are roasted, place them in a blender along with half of the stock, and the dried chili.
• Blend until you have a smooth puree.
• Add this puree, along with the rest of the stock and the epazote or oregano to the pan and stir thoroughly.
• Add the black beans and sweetcorn. Turn up to a brisk simmer and cook for about 10 minutes. You can also add some leftover chopped corn tortillas from frying if you have any.
• Add the juice from half a lime and salt to taste.

Fry your Tortilla Strips

• Whilst the soup simmers, fry or bake your tortilla strips.
• If you want to fry the tortilla strips, heat a tablespoon of flavourless oil in a frying pan until it starts to shimmer.
• Add a few tortilla strips at a time and fry on each side until golden.
• Drain on kitchen paper

Assemble your soup!

• To assemble your soup, give it one more good stir, taste for seasoning, then ladle in deep bowls. Top with your fried tortilla strips, sliced avocado, sliced tomato, jalapeno peppers and maybe some vegan sour cream and a slice of lime.