2 cup raw pinto beans
1 1/2 t salt
1 1/2 cup chopped onion
3 cloves crushed garlic
1/2 cup green pepper
2 t ground cumin
1/4 t black pepper
3 T olive oil
1/4 t corriander

Soak beans for 2 hours or more and then cook until well done.

Drain off excess water and mash them well with a potato masher or put them in the food processor.

Heat the olive oil and cook the onions, garlic, cumin and 1/2 t salt. Cook over low heat until onions are translucent. Add green pepper, cover and simmer 5-8 minutes.

Add sauteed veggies to the beans along with 1 t salt, the corriander and black pepper and mix well and heat in the pot.

Serve in soft flour tortillas, corn shell tortillas, or as a tortilla salad with corn chips.