Tortillas con vegetales y salsa verde

I don't really know what to call this dish, so I'll just say what it is, but in Spanish. It reminds me of a dish called "chiliquiles' that we serve at the Blue Onion. I have never had the one at the B.O.; in my imagination it would taste like what I made tonight- hearty, chewy, rich and savory. I had some potatoes that I cooked the night before, so this came together in flash. I served it with a side of black beans.

1 orange bell pepper, sliced 1/8"- 1/4" thick
1/2 medium onion, sliced 1/8"-1/4" thick
2 cups cooked potatoes chopped roughly into small pieces (1/4 -1/2 inch cubes)
4 6" inch corn tortillas, ripped into bite size chunks (if they're a little stale, that's even better)
1/4 cup ish earth balance (I know, it's crazy, you can cut it in half if you're trying to be low fat)
1/4 cup green chili salsa (I used Salsa Verde from Trader Joe's)
1/4 tsp cumin
1/4 tsp red chili pepper flakes
1/2 tsp soy sauce

Garnish
avocado, tomato, cilantro, whatever really


Heat a heavy bottomed pan over medium heat, add 1 tablespoon of the earth balance (or olive oil) and add the red peppers and onions. Stir fry for 3-5 minutes and then add the potatoes. Continue to stir fry while adding the rest of the earth balance. Smush the potatoes a little with the end of your spatula. Add the tortillas after 2 minutes. Stir fry for 2 minutes. Add the green chili, soy sauce, cumin and red pepper flakes. Stir fry for another few minutes and then turn the heat to low. Continue to stir occasionally for 2-5 minutes.

Serve with beans and garnish. And tortilla chips if you've got 'em.