Red and Black Bean Tortilla Bowl

Cut up fresh corn tortillas are part of an easy, crazy delicious Tex-Mex dinner.   Condiment Heaven.

Ingredients:
One can red beans (Goya is a good brand), drained
One can black beans, drained
Three tablespoons olive oil
Three cloves garlic, minced
One pint cherry tomatoes, halved
One medium red onion, chopped
One medium  green bell pepper, chopped
1/2 cup chopped Kalamata Olives
One cup cilantro coarsely chopped
4 to 6 corn tortillas, small, fresh 5" diameter  (La Banderita brand is good)
One teaspoon cumin seed, ground
One half teaspoon cayenne pepper (optional)
One and one half teaspoons salt

Condiments:
Shredded cheese
Salsa (Goya Salsa Verde is good)
Sour cream/yogurt mix
Chopped pickled Jalapeno peppers
Lime wedges

Directions:
Drain but don't rinse the beans. Get the chopped cilantro, olives and tortilla strips ready. (To make the strips, stack the tortillas, cut them in half, then cut the halves into 1/2" wide pieces. Toss the pieces so they don't stick together when you add them). Have your condiments  on the dinner table.
Put the olive oil, garlic, onion, green pepper, tomatoes, cumin, cayenne and salt in your soup pot and saute on medium high for 4 to 5 minutes, add the beans and olives and cook about 4 minutes more, until everything is hot. Turn off the heat, scatter in the tortillas and  cilantro and mix  them in well. Serve hot, and use the condiments with abandon.