3 c. cooked pinto beans (1 1/2 c.)
2 tbsp. olive oil
1 sm. onion, chopped
1 green bell pepper, chopped
1 tomato, chopped
2 tsp. chili powder
1/2 c. sour cream or plain yogurt
1/2 tsp. ground cumin
1/4 tsp. cayenne pepper (optional)
1/4 tsp. oregano
1/4 tsp. salt
1 stalk celery, chopped
Dash Tabasco sauce

Soak beans overnight, then cook until tender. Drain. Combine all ingredients together and mix well. Serve with lettuce and corn chips.