• Preheat your oven to 350 degrees for roasting the vegetables.  You can also use a preheated cast iron grill pan on the stovetop if you prefer.  I used both because of the amount of vegetables.
• If you are using fresh corn start cooking it.  Spray the corn cobs with cooking spray and place them on pre-heated grill pan or roast them in the oven and cook, turning ears with tongs halfway through, until the corn is tender.  You can also start grilling any other vegetables that you want with the corn.  I grilled my tomatoes on the grill after spraying them well with cooking spray.  The tomatoes grill fairly quickly so add them to the grill when the corn is nearly done.
• Remove the corn kernals from the ears with a knife and set aside to go in the stew.

For the Chilaquiles Stew:

• Start preparing the stew by adding the crushed tomatoes to a medium sized sauce pan.  Cook them over medium heat until they are nice and bubbly, stirring often.
• Place the drained black beans in a small bowl and mash them with a fork.  Add the black beans to the crushed tomatoes.
• Place the roasted corn, vegetable stock, water, tomato paste, garlic salt, chili powder and crushed red pepper flakes in the pan and reduce heat to a simmer.  Simmer for at least 10 minutes or until mixture begins to thicken, stirring occasionally.
• Salt and pepper to taste.
• When stew is done, add most of the tortilla strips into the stew and simmer a minute or two to soften.  This will thicken and flavor your stew.
• The reserved tortilla strips will be added to top of stew for serving.

Roasted Salsa:

• Place red pepper strips, jalapeno pepper strips, tomato halves, garlic and onion wedges on a baking sheet which has been lined with parchment paper for easy cleanup.  Spray the vegetables well with cooking spray and season to taste with salt and pepper.  Roast in the oven for 10-15 minutes or until vegetables are tender.  Turn the vegetables halfway through so they roast evenly.
• While the vegetables are roasting for the salsa and the stew is simmering, heat oil in a large frying pan and cook tortilla strips in batches until just golden brown (about 30-45 seconds).  Remove to a paper towel and then season with a little salt.
• When vegetables are roasted, cut up tomatoes, onions and peppers and mix together with the garlic in a medium sized bowl.  Add chopped cilantro and salt and pepper to taste. Stir salsa together and set aside.
• Assemble dish by ladling stew into a large bowl and topping with the roasted salsa mixture.  Top with tortilla strips and fresh cilantro.  Makes 4 servings.