Place the soy curls in a medium bowl and cover with hot water. Allow to soak for 20 minutes until rehydrated. Drain and wring out any excess water.
Sautee the onion, carrot and celery in a drop of olive oil (or water for a fat-free WFPB + Plantricious compliant recipe) over medium heat in a heavy- bottom pot until translucent. Stir in the garlic and cook just until you can smell its fragrance.
Sprinkle in the spices (cumin, corriander, paprika, onion powder, chili powder an oregano) and give everything a good toss around the pan. Add the rehydrated soy curls, cooked beans and veggie stock or water and bring everything to a simmer.
Stir in the fire roasted tomatoes and nutritional yeast, cover with a lid and continue cooking for 20 minutes or so until both the soy curls and black beans are tender to your liking.
Season the soup to taste with sea salt and black pepper then squeeze in the juice from one juicy lime.
At this point if you wanna make a creamy soup you could ladle about 1/3 of the soup (try to avoid the soy curls) into your blender and puree until silky smooth then add it back into the pot with the rest of the soup.
Serving suggestions: sliced avocados, vegan sour cream, scallions, sliced green or red chili peppers, fresh cilantro, corn, a scoop pf brown rice or even quinoa or homemade bread.
To make tortilla strips simply slice the tortilla bread into thin strips and pan fry them in a little bit of oil until golden brown on both sides to your liking.