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Ingredients
  • 1 teaspoon extra virgin olive oil
  • ½ cup yellow onion, chopped small
  • 1 to 2 cloves garlic, minced
  • 1 ½ cups (1 15 ounce can) pinto beans, drained and rinsed
  • ¾ cup water + a few tablespoons more, if necessary
  • ½ teaspoon ancho chili powder
  • ½ teaspoon cumin
  • ¼ teaspoon oregano
  • ¼ teaspoon salt
  • Ground pepper, to taste
  • 3 or 4 tortillas
  • Optional toppings: Diced onions, jalapeño slices, chopped lettuce, salsa, hot sauce
Steps
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