SKILLET BLACK BEANS WITH POTATOES AND TORTILLAS

by Nava Atlas VegKitchen.com

Here’s a hearty skillet dish that combines black beans, potatoes, and tortillas with lively southwestern flavors. If you have the potatoes done ahead of time, it’s a meal that can be on the table in 30 minutes. Serve with garlicky sautéed greens and a big salad. Adapted from The Vegetarian Family Cookbook.

Serves: 4 to 6

4 medium-large potatoes
1 1/2 tablespoons extra virgin olive oil
1 medium-large onion, chopped
2 to 3 cloves garlic, minced
1 medium green bell pepper, diced
1 to 2 small fresh hot green chili peppers, seeded and
minced, 1 to 2 chipotle chilies in adobo, minced,
or one 4-ounce can mild diced green chiles
One 14- to 16-ounce can diced tomatoes (try fire-roasted)
Two 15- to 16-ounce cans black beans, drained and rinsed,
or 3 to 3 1/2 cups cooked black beans
2 teaspoons ground cumin
Juice of 1 lime
6 corn tortillas, cut into short, narrow strips
Salt to taste

Toppings (any or all):

Grated vegan cheese
Minced fresh cilantro
Salsa
Vegan sour cream, homemade or store-bought

Microwave, cook, or bake the potatoes until done but still firm. When cool enough to handle, peel and cut into 1/2-inch dice. Set aside until needed.

Heat the oil in an extra-large skillet. Add the onion and sauté until translucent. Add the garlic and bell pepper and sauté over medium heat until the onion is golden.

Add the chiles, tomatoes, black beans, and cumin. Bring to a simmer, then simmer gently, covered, for 10 minutes.

Stir in the lime juice, tortillas, and potatoes and cook briefly, just until heated through. Add salt to taste. Serve at once, passing around any or all of the toppings suggested in the ingredient list above.