Ingredients
FOR THE STEW:
2 tablespoons vegetable oil
1 large red onion, diced
1 large green bell pepper, diced
1 large jalapeno pepper, finely diced with seeds
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
½ teaspoon cayenne pepper
Kosher salt & freshly ground black pepper
4 cups low-sodium vegetable or chicken broth
2 (15-oz.) cans diced tomatoes in juice (I used fire-roasted)
2 (15-oz.) cans black beans, drained and rinsed
1 cup cooked rice
FOR THE CRISPY TORTILLA STRIPS:
2 cups vegetable oil, for frying
4 corn tortillas
Kosher salt
FOR SERVING:
Roughly chopped cilantro leaves
1 avocado, sliced
Crumbled cotija or shredded cheddar cheese
Preparation
