1 1/2c dry pinto beans
6-8 corn tortillas
vegetable oil
salt
garlic powder
toppings: lettuce, diced tomato, avocado, diced onion, cilantro, etc.
put beans in a large pot with enough water to cover by about 1/2 inch. Bring to a boil and turn off heat. Let sit one hour. Return beans to boiling and add additional water if needed to keep beans covered. Boil, covered, over medium heat for an hour to an hour and a half, stirring occasional. Beans are done when soft and break easily. Season to taste with salt and garlic powder. Mash beans.
Meanwhile cut toppings and pour vegetable oil to depth of one inch into frying pan or pot large enough to hold a tortilla. heat oil over medium high heat. Oil is hot enough when small piece of tortilla bubbles vigorously when added to oil. Cook tortillas, one at at time, until crisp and beginning to turn golden. Drain on paper towels. Spread beans on tortilla and top with desired toppings.
If you want an almost fat free version skip the fried tortillas and just warm then on a griddle or in the microwave. As a plus, they are also easier to eat with a soft tortilla, more like a taco.
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