1 lg. onion, chopped finely
3 cloves garlic, mashed
3 tbsp. oil
2 c. pinto beans, cooked
2 c. cooked ground beef, shredded beef or shredded pork
2 fresh jalapenos, stemmed, seeded and minced
1/2 tsp. cumin
1 tbsp. vinegar
Salt to taste
16 wheat or white flour tortillas
Oil
Sour cream

In a frying pan, saute onion and garlic in oil until softened. Drain beans, reserving liquid as necessary to make a slightly moist mixture. Continue to heat adding chilies, meat, cumin and vinegar. Salt to taste.

When mixture is hot put about 2 tablespoons in the middle of the tortilla, fold like an envelope and secure with a toothpick. Fry stuffed tortilla in 1 inch of hot (375) oil until browned on both sides. Drain on paper towels and serve hot with guacamole and sour cream. Makes 16.

This can be made ahead and reheated in foil in a 350 degree oven for 12-15 minutes for refrigerator or 25 minutes from the freezer.