Corn and Black Bean Chilaquiles

1/2 cup crushed tomatoes

1 cup black beans

1 1/4 teaspoons roasted corn

1 1/4 teaspoons vegetable stock concentrate

1/3 cup julienned red bell peppers

1/2 cup cherry tomatoes

1/2 cup diced yellow onions

1 1/2 tablespoons diced jalepenos

1/2 cup fresh cilantro

6 corn tortillas

Preheat oven 450 degrees. Add crushed tomatoes to a medium sauce pan and heat over medium heat. Cook tomatoes, stirring ofter, until they begin to slightly brown, about 3 minutes. Use your hands to gently smash black beans. Add black beans to tomatoes, along with roasted corn, vegetable stock and 1 cup warm water, stirring to combine. Reduce heat to medium-low. Simmer for 10 minutes and season with salt and pepper to taste. Place bell peppers, cherry tomatoes, diced onions, and jalapeños on baking sheet lined with parchment or foil. Drizzle 1-2 tablespoons oil over vegetables and season with salt and pepper. Place baking sheet in oven and roast for 8-10 minutes. When finished roasting, move salsa to medium mixing bowl. Remove cilantro leaves from stems and add cilantro leaves to salsa, stirring to combine. 

While salsa roasts in oven, heat a large skillet over medium-high heat and fill approximately 1/4" deep with oil. Slice tortillas into strips. Cooking over several batches, add strips to skillet and fry for 30-45 seconds on each side, until golden brown, then remove to a paper towel. Season with salt. Add most of the tortilla strip to the stew, simmering for a couple minutes to soften. 

Ladle stew into two bowls. Garnish with roasted salsa and remaining tortilla strips.