Skillet Black Beans with Potatoes and Tortillas (Mexican recipe)

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Skillet Black Beans with Potatoes and Tortillas

 

4 medium-large potatoes

1 1/2 tbsps. oil

1 medium-large onion, chopped

2 to 3 garlic cloves, minced

1 medium green bell pepper, diced

1 4 ounce can mild diced green chiles

1 16 ounce can diced tomatoes

1 16 ounce can black beans, drained and rinsed

2 tsps. ground cumin

juice of 1 lime

6 6-inch corn tortillas cut into short, narrow strips

 

Microwave the potatoes until done but still firm. When

cool enough to handle, peel and cut into 1/2-inch

dice. Set aside.

Heat the oil in an extra-large skillet. Add the onion

and sauté over medium heat until translucent. Add the

garlic and bell pepper and sauté until the onion is

golden.

Add the chiles, tomatoes, beans, and cumin. Bring to a

simmer, then cover and simmer gently for 10 minutes.

Stir in the lime juice, tortillas, and potatoes and

cook briefly, just until heated through. Serve at

once.

Serves 4 to 6.

 

 

 

 

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