2 c Beef; Cooked, Shredded
1 c Refried Beans; Below
8 Flour Tortillas; *
2 c Lettuce; Shredded
2 c Tomatoes; Chopped, 2 Medium
1 c Cheddar Cheese; Shredded
——————————-REFRIED BEANS——————————- 1/2 c Lard Or Vegetable Oil
2 c Pinto Beans; Cooked
2 tb Chile Powder
1 tb Cumin; Ground
1 ts Salt
1/8 ts Pepper
* Tortillas should be 10-inches in Diameter and warmed. ~————————————————————————- Heat beef and refried beans separately. Place about 1/4 cup of the beef on the center of each tortilla. Spoon about 2 T of the beans onto the beef. Top with 1/4 cup of the lettuce and about 2 T each of tomatoes and cheese. Fold one end of the tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold down remaining end, and serve. REFRIED BEANS: Heat lard in 10-inch skillet over medium heat until hot. Add pinto beans; cook for 5 minutes, stirring occasionally. Mash beans; stir in remaining ingredients. Add oil to skillet if necessary; cook and stir until smooth paste forms, about 5 minutes. Garnish with shredded cheese, if desired.