Corn and Black Bean Stew

Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then black beans and three-quarters of the Enchilada Spice Blend. Cook, stirring often, until fragrant, 30 sec. Add bean liquid and salsa. Season with garlic salt and pepper, then stir to combine. Bring to a simmer. Once simmering, reduce heat to medium. Cover and cook, stirring occasionally, until beans soften slightly, 3-4 min.

Remove the pot from heat. Carefully mash most of the beans, leaving a few whole. (NOTE: The more beans that are mashed, the creamier the stew will be!)

Add broth concentrate, peppers, half the cilantro, half the corn (use all for 4 ppl), half the corn liquid (use all for 4 ppl) and 1 cup water (dbl for 4 ppl) to the pot with beans. Return the pot to medium-high. Bring to a simmer. Once simmering, reduce heat to medium. Cover and cook, stirring occasionally, until peppers are tender, 8-10 min. Season with salt and pepper, to taste.

Meanwhile, arrange tortillas in a single layer on an unlined baking sheet. Toast in the middle of the oven until tortilla chips are warmed through and fragrant, 3-4 min. (NOTE: For 4 ppl, use 2 baking sheets. Toast in the middle and top of the oven, rotating sheets halfway through.) Remove tortilla chips from the oven and immediately sprinkle with remaining Enchilada Spice Blend and a pinch of salt.