Heat oil in a medium sized sauce pan. Drain can of pinto beans, and add beans to sauce pan.

Spoon in garlic and chili powder and stir.

Using a potato masher, mash beans to desired consistency. It should be like a thick soup. I usually half-mash, leaving some whole. Add water and stir, keep on medium to low heat.

In a medium sized pan, heat just enough oil to cover surface of pan. Add corn tortillas, and cook until they bubble and brown slightly on both sides.

When desired amount is cooked, add "vegan cheese" in the middle and roll the tortillas on a serving plate.

Check on the beans, if they seem a bit dry, add more water, and spoon over the tortillas. Top with more vegan cheese, if desired. Enjoy!

*This is a variation of my grandmother's original recipe. She used to serve this with a meat-bean sauce to her large family in Mexico. You could add Boca Crumbles to the bean sauce. Sometimes my sister and I add onions. You can play with the recipe as you like!

Serves: 2-3

Preparation time: 10 minutes

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