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beef, cooked and shredded
refried beans, recipe below
cheddar cheese, shredded
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 tablespoons of the beans onto the beef.
Top with 1/4 cup of the lettuce and about 2 tablespoons 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.