5 c. cooked pinto beans
1 doz. corn tortillas
1/2 lb. grated Monterey Jack cheddar cheese
1/2 head lettuce, shredded
1-2 chopped tomatoes
1 onion, finely chopped
Taco sauce or green chili sauce
1 c. yogurt, optional
Oil

In a deep, heavy skillet, heat oil very hot. Quickly add the beans with a wooden spoon. The oil should be so hot that the beans are toasted in the oil. Continue cooking at a high heat, all the time mashing with the back of the spoon. Add salt to taste.

Fry each tortilla briefly in a little bit of oil or heat them until crisp in the oven. To assemble, spread tortilla with a sizeable amount of beans, then cheese, lettuce, tomatoes, onions, sauce and yogurt.