1 tablespoon olive oil
1 cup chopped onion
1 cup chopped celery or bell peppers (I used a combination of these)
2 large garlic cloves, minced
1 can (15 1/2 oz) red beans, drained (I used black beans instead!)
1 can (15 1/2 oz) Great Northern beans, drained
1 can (14 1/2 oz) diced tomatoes (do not drain)
2 t. mild chili pepper
1 t. cumin
2 T. chopped fresh cilantro (dried works fine too!)
6 corn tortillas, optional
Optional toppings: shredded lettuce, chopped fresh tomatoes, shredded cheeses, sliced avocado, sour cream
Heat oil in large skillet over medium heat. Add onion, celery and garlic. Cook and stir 8 minutes or until softened. Add beans and tomatoes with juice. Stir to blend. Add chili powder, cumin and stir. Reduce heat to medium-low and cover. Simmer about 30 minutes, stirring occasionally, until thickened.
Preheat oven 400 degrees.
While bean mixture simmers, place tortillas in single layer directly on oven rack. Bake 10 - 12 minutes or until crisp. Place one tortilla on each plate. Spoon bean mixture evenly over each one. Sprinkle cilantro on top. Top with desired toppings.