1 qt. cooked pinto beans, put through sieve
1/2 lb. butter
1/2 lb. grated Provolone cheese
4 jalapenos, finely chopped
1 tsp. jalapeno juice
2 tbsp. minced onion
1 clove garlic, chopped

Mix and heat on low until cheese is melted. Put in chafing dish. Serve with tortillas.