1 tablespoon olive oil (or water for oil-free cooking) 1 small onion, diced 
3 cloves garlic, minced 
1 can (15 oz) black beans or pinto beans (drained & rinsed) 
1 can (15 oz) diced tomatoes (fire-roasted for extra flavor) 
1 cup corn (frozen or canned, drained) 
4 cups vegetable broth 1 teaspoon ground cumin 1 teaspoon smoked paprika ½ teaspoon chili powder (adjust to taste) ½ teaspoon salt & black pepper Juice of 1 lime 
For the Crispy Tortilla Strips:
3 small corn tortillas, sliced into thin strips 1 tablespoon olive oil (or bake without oil for a fat-free option) ¼ teaspoon salt
Optional Add-Ins: Add cooked lentils, quinoa, or brown rice for extra heartiness!
