• Before starting, preheat the oven to 450˚F. Wash and dry all produce.
• Peel, then cut half the onion (whole onion for 4 servings) into 1/2-inch pieces.
• Core, then cut pepper into 1/2-inch pieces.
• Core, then finely chop half the jalapeño (whole jalapeño for 4 servings), removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
• In a strainer, rinse lentils until water runs clear.

• To an unlined baking sheet, add peppers, onions, corn, 1 1/2 tbsp (3 tbsp) of the Enchilada Spice Blend and 1 tbsp (2 tbsp) oil.
• Season with salt and pepper, then toss to combine.
• Roast in the middle of the oven 16-18 min, stirring halfway through, until tender. Set aside. 

• Meanwhile, heat a large pot over medium-high. 
• When hot, add beef to dry pan. Season with salt and pepper. Cook for 4-6 min, breaking up beef and stirring often until beef is cooked through.** Carefully drain and discard excess fat.
• Reduce heat to medium. Tex-Mex paste and 1 tbsp (2 tbsp) jalapeños. Cook 1-2 min, stirring often, until fragrant.

• To the same pot, add lentils, crushed tomatoes, broth concentrate and 3 cups (6 cups) water. Bring to a boil over high.
• Once boiling, reduce heat to medium. Cook 8-12 min, stirring often, until lentils soften and soup slightly thickens.
• Season with salt and pepper.
• Stir in veggies once they are cooked.

• Meanwhile, to another unlined baking sheet, add tortilla chips, remaining Enchilada Spice Blend and 1 tbsp oil then toss to combine. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) 
• Toast in the top of the oven 2-3 min, until crisp and fragrant. (NOTE: For 4 servings, toast in the top and the bottom of the oven, rotating sheets halfway through.)
• Season with salt and pepper.

• Divide soup between bowls.
• Crush chips over top.
• Dollop guacamole over top.
• Tear cilantro and sprinkle over top.
• Sprinkle with more jalapeños, if you like.

If you've opted to add beef, when the pan it hot, add beef to dry pan. Season with salt and pepper. Cook for 4-6 min, breaking up beef and stirring often until beef is cooked through.** Carefully drain and discard excess fat. Reduce heat to medium. Add Tex-Mex paste and 1 tbsp (2 tbsp) jalapeños. Cook 1-2 min, stirring often, until fragrant.