Coarsely chop cauliflower florets. Stem, seed, remove ribs, and cut red bell pepper into ½" dice. Core tomatoes and cut into ½" dice. Halve tortillas, then cut into ¼" strips. Drain black beans. Mince garlic.

Place a medium pot over medium heat and add 2 tsp. olive oil. Add cauliflower, red bell pepper, ¼ tsp. salt and a pinch of pepper to hot pan. Stir occasionally until browned, 3-5 minutes. Stir in 2 Tbsp. water. Cover, and cook until tender, 6-8 minutes. While cauliflower cooks, fry tortillas.

Place a medium non-stick pan over medium-high heat and add 2 Tbsp. olive oil. Let heat, 3 minutes. Line a plate with a paper towel. After 3 minutes, test oil temperature by adding a tortilla strip to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat. Working in batches, carefully add tortilla strips to hot oil and cook until browned and crispy, 1-2 minutes. Transfer tortilla strips to towel-lined plate.

Add black beans, seasoning blend, garlic, and tomatoes to hot pot. Stir occasionally until tomatoes are softened, 3-4 minutes. Add tomato sauce, mirepoix base, and ½ cup water. Bring to a simmer. Once simmering, stir occasionally, 2 minutes. Remove from burner.

Plate dish as pictured on front of card, topping with tortilla strips. Bon appétit!