• Before starting, preheat the broiler to high. Wash and dry all produce.
• Strain and rinse black beans.
• Core pepper, then cut into 1/2-inch pieces.

• Pat chicken dry with paper towels, then cut into 1-inch-wide strips.
• To an unlined baking sheet, add chicken, half the Enchilada Spice Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
• Broil in the middle of the oven for 10-12 min, until chicken is cooked through.**

• Heat a large non-stick pan over medium-high. When the pan is hot, add 1 tbsp (2 tbsp) oil, then onions and peppers. Cook for 3-4 min, stirring occasionally, until tender.
• Add black beans, Tex-Mex Paste, remaining Enchilada Spice Blend, garlic puree and 2 tbsp (1/4 cup) water. Cook for 2-3 min, stirring often, until fragrant. Season with salt and pepper. 
• Meanwhile, roughly chop cilantro. 

• Divide veggies and black beans between bowls. 
• Top with chicken. 
• Sprinkle cilantro and feta over top. 
• Dollop with sour cream.

If you've opted to get chicken breasts, cut into 1-inch-wide strips, then prep and cook in the same way the recipe instructs you to prep and cook chicken breast tenders.