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|
|Yummy layers of beans and chilies|