After cooking my Green Chile Colorado for breakfast the other morning, Vita decided that she wanted some Mexican delights, which led me to whip up another Enchilada sauce creation, what I’m calling a Mexican Gumbo with fried tortillas.

This is super simple, and super quick. It’s also full of flavor.
Ingredients:

1 13 oz can of chunk chicken in water
1 15 oz can black beans
1 19 oz can red enchilada or chile sauce (we like Las Palmas medium for this recipe)
3 tablespoons hot sauce
1 orange bell pepper (chopped)
1 green bell pepper (chopped)
1 quarter …