Breakfast Mex

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Submitted by Elba Peverini

2 dozen corn tortillas
1 medium onion, chopped
1 /2 cup cooked & seasoned pinto or black beans (use your leftovers!)
1 8 oz. can tomato sauce
1 14 oz. can stewed tomatoes
1 cup frozen corn
1/2 tsp. garlic powder
1/4 cup olive oil
salt to taste

In large skilled, heat oil. Cut corn tortillas in 1 inch strips and into 1 1/2 – 2-inch lengths. Place the tortillas in the skillet with the hot oil. Saute until the tortillas start to become a little crispy. Add the frozen corn, beans, tomato sauce, stewed tomatoes, garlic powder and salt. Stir until heated. Add the onions and continue to heat for 5-8 minutes until tastes blend together.

Note: If you want the onions to be soft, then saute them with the tortillas. If you want your onions a little crunchy, then add them at the end.