• 4 tablespoon extra-virgin olive oil
• 2 red onion medium chopped
• 2 red bell pepper large chopped
• 4 carrot medium chopped
• 4 stalk celery chopped
• 1 teaspoon Kosher salt divided
• 8 clove garlic pressed or minced
• 4 tablespoon chili powder
• 4 teaspoon ground cumin
• 3 teaspoon smoked paprika
• 2 teaspoon dried oregano
• 56 ounce canned diced tomatoes with their juices
• 60 ounce canned black beans rinsed and drained
• 30 ounce canned pinto beans rinsed and drained
• 4 cup vegetable broth
• 2 bay leaf
• 4 tablespoon fresh cilantro
• 2 teaspoon red wine vinegar

Optional garnishes:

• fresh cilantro
• avocado sliced
• tortilla chips check label for GF
• sour cream skip for dairy free and vegan
• grated cheddar cheese skip for dairy free and vegan

For the pork:

• 3 pound pork shoulder or boneless pork ribs
• 6 clove garlic halved
• 1 cup orange juice
• 2 teaspoon Kosher salt

For the tacos:

• 20 corn tortilla or flour tortilla, for Little black dress project CASSAVA tortilas
• 3 radish thinly sliced
• 2 avocado sliced
• 1 bunch fresh cilantro roughly chopped
• 4 lime cut into wedges

For the pico de gallo:

• 4 tomato vine-ripened medium, chopped
• 1 bunch fresh cilantro finely chopped
• ½ white onion small, chopped
• 1 jalapeno pepper seeded and finely chopped
• 3 tablespoon lime juice for 10 servings use 1 large lime
• 1 teaspoon extra virgin olive oil
• ½ teaspoon Kosher salt

• 1 eggplant large
• 2 tablespoon extra virgin olive oil
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup pizza sauce
• 1 cup shredded mozzarella cheese divded
• 1/2 cup shredded cheddar cheese divided
• 1/4 cup white mushroom chopped
• 1/4 cup onion chopped
• 3 ounce sliced pepperoni
• 1/2 cup bell pepper diced
• 1 tablespoon Italian seasoning