Ingredients:

  • 1/2 pound dry pinto beans, sorted and rinsed
  • 2 tablespoons cooking oil (plus additional oil for brushing tortillas.
  • 12 corn tortillas
  • 1 small head of lettuce, chopped
  • 2 small tomatoes, chopped
  • 1/2 cup cheddar cheese, shredded
  • 1/2 cup Monterey Jack cheese, shredded

Directions:

  1. Cook pinto beans.
  2. Fry beans in 2 tablespoons of oil until they are tender and browned.
  3. Place tortillas on a baking sheet. Brush lightly with oil and bake until crisp – about 10 minutes.
  4. Spread beans on tortillas and sprinkle lettuce, tomatoes and cheese on top.

Servings: 6