Mexican Stir-Fry

This is a recipe we use when we want something like Quesedillas, but we haven't enough tortillas left to go around. It's a flexible, what-do-you-have, -add-a-little-more-of-this, -this-sounds-good, sort of recipe.

Chop up a goodly amount of any combination of these sorts of vegetables. You'll want enough to feed your family at least one serving:

onions
bell peppers, green, yellow, and red (I buy bags of these frozen, as it's cheaper than the fresh peppers most times of the year)
green onions
hot peppers (we don't do these)
A little bit of leftover chicken or beef, if you have it. We usually don't.
slice tortillas in strips, and then cut the strips in half. This is easiest if you roll the tortillas up and then slice them. It doesn't matter how many you have. We generally do this when we have less than one tortilla per person.
Tomatoes if you have them
black olives if you like them in your Mexican food
Grated cheese

Stir fry the onions in a hot skillet. Add garlic and a bit of chili powder or taco seasoning. I usually start with the onions because we like ours very well cooked, and then add the peppers because we're usually using already cooked, but frozen peppers. Add the meat, if you're using it, and continue to cook and stir until it's heated. Now, make sure there is still plenty of fat in the skillet, and add the tortillas and stir these as they fry. When they are golden brown, add tomotoes and/or salsa, stir until heated through, and then top with grated cheese and olives if you want them. The amounts don't matter- what do you have on hand? What seems good to you?

Serve this with sour cream and more salsa, and of course, cilantro if you have it. In spite of the chopping involved, it's a fairly easy lunch to make for a crowd of hungry children, and it's pretty filling. It's easy to adjust to what I have available in the refrigerator, and it's a nice way to use up the last of the tortillas without anybody feeling slighted.