Before starting, preheat the oven to 425˚F. Wash and dry all produce. Heat Guide for Step 2 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Peel, then cut onion into 1/4-inch pieces. Core, then cut pepper into 1/4-inch pieces. Zest lime, then juice half the lime. 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, Enchilada Spice Blend and 1/2 tsp chipotle powder. (NOTE: Reference heat guide.) Season with salt and pepper. Cook, stirring often, until veggies soften slightly, 2-3 min.

Stir in crushed tomatoes, black beans with their can liquid and 1/2 cup water (dbl for 4 ppl). Season with salt and pepper. Bring to a simmer. Once simmering, reduce heat to medium. Cook uncovered, stirring occasionally, until liquid is reduced 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.

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