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. Zest lime, then juice half. Cut remaining lime into wedges. Thinly slice green onions.

Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), 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, black beans with their can liquid, garlic salt, 1 tsp sugar and 1/3 cup water (dbl both for 4 ppl). 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. Sprinkle Mexican Seasoning over top. Bake in the middle of the oven until lightly toasted and crispy, 2-3 min. Season with remaining lime zest and salt, to taste. (TIP: Keep an eye on the chips so they don't burn!)

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