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
salt and pepper
6 corn tortillas
3 tbsp Tomato Salsa (recipe below)
2 tbsp sour cream
1⁄2 cup grated Cheddar cheese
fresh cilantro leaves, to garnish
Heat 1 T. 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 with a potato masher. Stir in stock, tomato paste, cilantro, and salt and pepper to taste.
Heat 1 T. of the oil, fry tortilla for one minute, turning once, till crisp. Drain on paper towel.
On each tortilla, put a spoonful of beans, tomato salsa, sour cream, cheese, cilantro.
Tomato Salsa
1 small onion, chopped
1 garlic clove, crushed
2 fresh green chilies, seeded and finely chopped, or 1 tsp bottled chopped chilies
1 lb tomatoes, skinned and chopped (or a 14.5 oz can of diced tomatoes or crushed tomatoes)
salt
2 tbsp chopped fresh cilantro
Stir all the ingredients together until well mixed.
Adapted from 50 Great Sandwiches.