2 Tbsp oil, divided
1 onion, chopped
2 garlic cloves, chopped
1/2 tsp chili powder
15-oz can pinto beans, drained
2/3 cup chicken stock
1 Tbsp tomato paste
2 Tbsp chopped fresh cilantro (optional)
Salt
Pepper
6 corn tortillas
3 Tbsp salsa (recipe below)
2 Tbsp sour cream
1⁄2 cup grated Cheddar cheese
Heat 1 Tbsp of the oil, fry the onion till soft. Add garlic and chili powder, and stir-fry a minute.
Stir in the beans and mash roughly. Stir in stock, tomato paste, cilantro, and salt and pepper to taste.
Heat 1 Tbsp of the oil, fry tortilla for one minute, turning once, till crisp. Drain on paper towel.
On each tortilla, put a spoonful of beans, salsa, sour cream, and cheese.
Tomato Salsa
1 small onion, chopped
1 garlic clove, minced
1/3 to 1/2 4-oz can of chopped green chiles (or 2 fresh green chiles, seeded and finely chopped)
14.5-oz can of diced or crushed tomatoes (or 1 lb fresh, skinned and chopped )
2 Tbsp chopped fresh cilantro (optional)
Stir together.
Adapted from 50 Great Sandwiches.