12 corn tortillas
2 c. pinto beans (or Del Monte burrito filling or Rosarita Vegetarian beans)
1/4 head lettuce, shredded
2 tomatoes, diced
1/2 onion
Salsa (your favorite)
Garlic powder as desired

Soak pinto beans overnight in water, then cook several hours. Add water as needed. Cook beans about 4 hours until tender. Add garlic powder. Mash or blend the beans. Place corn tortillas on cookie sheet and bake at 400 degrees until hard and crispy, about 10 minutes. Spread beans on top of tortillas, then add lettuce, tomatoes, onions, and salsa.