Before starting, preheat the oven to 400˚F. Wash and dry all produce. Peel, then cut onion into 1/4-inch pieces. Core, then cut pepper into 1/4-inch pieces. Thinly slice green onions.Zest, then juice half the lime. Cut remaining lime into wedges.

Heat a large pot over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then onions, peppers and Enchilada Spice Blend. Season with salt and pepper. Cook, stirring often, until veggies soften slightly, 2-3 min.

Stir in crushed tomatoes, chipotle sauce and black beans with their canning liquid. Season with salt and pepper. Bring to a simmer. Once simmering, reduce heat to medium. Cook uncovered, stirring occasionally, until liquid reduces slightly, 8-10 min.

While stew simmers, add half the lime zest, lime juice and sour cream to a small bowl. Season with salt and pepper, then stir to combine.

Arrange tortilla chips in an even layer on a parchment-lined baking sheet, then drizzle with 1/2 tbsp (1 tbsp) oil.Bake in the middle of the oven until lightly toasted and crispy, 2-3 min. (TIP: Keep an eye on chips so they don't burn!) While chips are still warm, season with remaining lime zest and salt, to taste.

Divide stew between bowls. Dollop lime crema over top. Sprinkle with feta and green onions. Serve tortilla chips alongside. Squeeze a lime wedge over top, if desired.