Ingredients

• 2 cups pinto beans or
• 1 lb dry pinto beans
• 2 lbs lean ground beef
• 1/2 teaspoon cayenne pepper(or to taste)
• 1(1 1/4ounce)package taco seasoning mix(my Kittencal's Taco Seasoning Mix works well for this)
• 1 large onion, finely chopped(or use 2 medium onions)
• 1 small green bell pepper, seeded and chopped
• 2 tablespoons minced fresh garlic
• 1-2 jalapeno pepper, seeded and finely chopped
• seasoning salt(or taste, or use white salt)
• 1-2 teaspoon coarse black pepper(or to taste)
• 1 1/2-2 cups salsa(or to taste)
• 1/2 cup diced chilies(or to taste)
• 2 cups grated monterey jack cheese(or to taste)
• 1 1/2 cups grated cheddar cheese(or to taste)
• 6-10 flour tortillas

Directions

1. If using dryed pinto beans, soak overnight; drain cook beans the next morning in 4 quarts fresh cold water, season with salt to taste; mash well with a fork or spoon.
2. Brown the meat with cayenne pepper, onion, green bell pepper, garlic, jalapeno peppers and taco seasoning mix; drain fat, then season with seasoned or whitesalt and pepper.
3. Add in chilies and salsa; stir into beans.
4. Stir in grated cheeses; mix well.
5. Spoon into flour tortilla, and fold.
6. Wrap in foil and bake for 20 minutes at 350 degrees.
7. **You can prepare these and then freeze to bake later, if you are freezing them, prepare the filling wrap in tortilla, and then freeze in foil.
8. **To bake frozen just remove from freezer and bake in 350 degree oven for 45-50 minutes in foil.