Black Bean and Potato Tortillas

Black Bean and Potato Tortillas
Makes 4-6 servings


Crunchy tortilla chips, hearty black beans and potatoes with chiles, garlic and a hint of lime along make this a real crowd-pleaser.


4 medium-large potatoes

1-1/2 tablespoon light or extra-virgin olive oil1 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 teaspoon ground cuminJuice 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.


Nutritional Information Per ServingCalories 340, Total Fat 5g, Saturated Fat 0g, Cholesterol 0mg, Sodium 500mg, Total Carbohydrate 63g, Dietary Fiber 11g, Protein 11g