Festivus Red and Black Bean Tortilla Bowl

Cut up fresh corn tortillas are part of an easy, crazy delicious Tex-Mex dinner.   Condiment Heaven. A really fun Holiday meal. (Updated December 2020)

Ingredients:
One can red beans, drained but not rinsed
One can black beans, drained but not rinsed
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 
One teaspoon cumin seed, ground
One half teaspoon cayenne pepper (optional)
One and one half teaspoons salt
Chopped Romaine as a bed for serving if you like (Nancy does)

Condiments:
Shredded cheese
Salsa
Sour cream/yogurt mix
Chopped pickled Jalapeno peppers

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 ready on the dinner table.

Saute the garlic, onion, and green peppers in your soup pot for four or five minutes, add the  tomatoes, cumin, cayenne and salt, bring up to heat again and simmer covered for 10 minutes, add the beans and olives and cook about 10 minutes more, until everything is hot. Turn off the heat, scatter in the tortillas and  cilantro and mix  them in well. Serve hot, on top of chopped romaine if you like, and use the condiments with abandon.