1 teaspoon olive oil
12 ounces ground beef or pork or turkey breast
1 (15 ounce) can rinsed and drained pinto beans
1 cup mild salsa
4 teaspoons taco seasoning
8 corn tortillas
Shredded lettuce, diced tomatoes, sour cream,
    Monterey jack cheese for garnishes

Preheat oven to 450 degrees F. Cover a cookie sheet with foil and coat with cooking spray.

In a large nonstick skillet over medium heat, heat oil. Add meat and cook 4 or 5 minutes or until no longer pink; drain.

Add beans, salsa and taco seasoning. Bring to boil; reduce heat to low and simmer uncovered 5 or 6 minutes, stirring and mashing some of the beans as you stir, until thickened.

Spoon meat mixture into center of each tortilla. Fold in half. Press down gently and place on prepared cookie sheet. Coat tortillas with cooking spray. Bake 8 to 10 minutes or until lightly browned. Garnish with lettuce, tomatoes, sour cream and cheese as desired.

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