These sound so... not exciting, but they are YUMMY!2 cans whole pinto beans
12 corn tortillas
garlic salt
pepper
Monterey jack cheese, sliced
avacado , sliced
salsa
Heat a griddle or large skillet over fairly high heat. While your griddle is heating, warm up one or two cans of whole pinto beans (we use two cans for our family of 4 eaters), undrained, in a saucepan on your stove. Season with garlic salt and pepper. Keep warm. Place corn tortillas on the griddle and heat on one side until starting to crisp. (I like mine more crunchy than soft so I let them heat for a little while.)
Turn the tortillas over and top with two slices of Monterey Jack cheese. Let it heat through until the cheese is melted.
Spoon warm beans onto your tortilla with a slotted spoon. Top with sliced avocado and your favorite salsa. Fold and eat with plenty of napkins.
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