Heat oven to 425°F. Toss potato wedges with oil, garlic, salt, and Aleppo pepper. Spread in a single layer on a baking sheet and roast until a fork easily goes through, about 20-25 minutes. Cover with foil and keep warm.

While potatoes are roasting, make the beans. Heat oil in a medium saucepan and add onion, season with salt. Cook, stirring occasionally, until tender, about 3 minutes. Add garlic and spices and stir in the oil to toast, about 1 minute. Add beans and their liquid and bring to a boil. Cook 10 minutes, stirring frequently to prevent sticking, until thickened. Blend until smooth with a stick blender, if you'd like, otherwise, cover and keep warm.

To make the tortilla strips; heat the oil in a medium frying pan over medium-high heat. Once shimmering, add strips and fry, turning frequently until toasted and crisp, about 2-3 minutes. Drain on paper towels and sprinkle with salt.

Char the poblano by setting it over a gas flame or placing under the broiler. Either way, turn frequently with tongs until it the skin is charred on all sides. This will take about 5-8 minutes. Remove to a bowl and cover with plastic wrap until cool enough to handle. Peel off the charred skin and thinly slice, discarding the stem and seeds.

To make the bowls; divide beans, sweet potato, pepper strips, eggs, Jack cheese, and avocado halves between 4 bowls. Toss arugula with tortilla strips and a sprinkling of olive oil and salt and divide between the bowls. Sprinkle each bowl with cilantro leaves and cotija and serve.