Soak pinto beans over night. Cook pinto beans until tender.

In a small pan saute onions and add spices.

Mash cooked beans in a bowl leaving some whole.

Add cooked onions and spice mixture.

Note: Add in some of the bean cooking liquid if the mashed beans are too stiff.

Place tortillas on a cookie sheet.

Bake 400 degrees for 1 minute or a little longer so that they are lightly toasted but still flexible.

Put bean mixture into tortillas and top with fresh vegetables.