Layered Tortilla Skillet - Vegan Unplugged

I'm going to keep plugging Vegan Unplugged!  We haven't lost power or anything, but I really wanted to try out the Layered Tortilla Skillet.  I think you can find shelf stable tortillas that you can probably keep in a box for a few months, but I got some relatively fresh ones that won't last that long, so I figured this would be a good one to try.  It's kind of like a Mexican lasagna that you can make on the stovetop.  I have a gas stove, so I can still light it if the power goes out.  I also have an indoor propane gas burner I can use in case of Armageddon.




I made a few adjustments since I had some fresh veggies.  I used green salsa which turned out to be too spicy for the ninja so he'll have to survive on PB&J and ramen noodles.  I was pretty hungry and only ate about 1/4 of it, so it really could serve 4.  I also had bigger tortillas than called for so each tortilla was a layer.

Here's my modified version:

1 TSB olive oil
1/2 vidalia onion chopped
1 green pepper chopped
1 sm can diced green chilies

1 tsp chili powder

1 tsp taco seasoning

2 cans pinto beans
1 24 oz jar green salsa (divided 1 cup + 2 cups)
5 medium soft taco sized flour tortillas

In large skillet or dutch oven, saute onions, pepper, and green chilies. Then add chili powder and taco seasoning and cook until fragrant.

In a medium bowl, mash up the pinto beans, then add the cooked onion pepper mixture and mix in 2 cups of the salsa.  Add remaining 1 cup salsa back to the pan and lay a tortilla on top.  Cover tortilla with bean mixture and continue to layer remaining ingredients.  Cook on low heat for about 15 minutes.  I ended up cooking it too long and burned the bottom a bit, but it's still delicious.

Layered Tortilla in a 3qt Le Creuset enameled cast iron dutch oven

Slice into quarters with a sharp knife and serve in a shallow bowl.

Yummy layers of beans and chilies