Skillet Black Beans with Potatoes & Tortillas


My sister-in-law and her fiance sent me a cookbook for my birthday: The Vegetarian Family Cookbook by Nava Atlas.  I read through it when I got it, but then put it in the cabinet with my other cookbooks.  I haven't made anything out of it until today.  When looking for easy recipes to make this week, this one stood out.  I made a few modifications to make this dish work for us.  I only used 3 potatoes, which was more than enough.  I used about 1 tablespoon of cumin because it was all I had left, and for the rest, I used 1-2 tablespoons of chili powder.  I also used flour tortillas, since we aren't huge fans of corn, and used them more as a wrapper for this dish instead of cutting them into strips and adding them.  Honestly, with the starch from the potato, you probably don't even need the tortilla.  This was such an incredibly easy and delicious recipe.  I can't wait to make this again!

4 Potatoes (medium-large sized)
1 1/2 tablespoons Olive Oil
1 Onion, chopped (medium-large sized)
2-3 Garlic Cloves, minced
1 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 tablespoons Ground Cumin
Juice of 1 Lime
6 (6-inch) Corn Tortillas, cut into short, narrow strips

Microwave the potatoes until they are done but still firm.  When cooled, peel and cut them into a 1/2 inch dice and set aside.  In an extra-large skillet, heat the oil.  Add the onion and saute until translucent.  Add the garlic and bell peppers and saute until the onion is golden.  Add the chiles, tomatoes, beans, and cumin.  Bring to a simmer, cover, and simmer gently for 10 minutes.  Stir in the lime juice, tortillas, and potatoes and cook briefly, until just heated through.