Chili Scramble

Chili Scramble
2 russet potatoes
1 leek, diced
1/2 can corn
1/2 can kidney beans, strained
1/2 cup salsa
1 cup cherry tomatoes, cut in half
3 cloves garlic, chopped
1 bunch cilantro, roughly chopped
1 green onion. chopped
1 Tbs. cumin
1 Tbs. hot sauce
2 Tbs. extra virgin olive oil
Salt and pepper to taste
Bring the olive oil to medium heat in a large skillet. Add the garlic, leek and tomatoes. After sautéing for 5 minutes, add the spices. Slice the potatoes in half and nuke ’em in the microwave for 3 minutes. Then slice ’em into big chunks and add them to the skillet, stirring occasionally to keep from sticking to the pan.
After 5 minutes add the salsa, hot sauce, corn, beans and cilantro. Let it stew for another 5-10 minutes. Heat up some corn tortillas and serve the scramble like morning tacos, topped with green onions.