1)  In a blender, puree the cooked pinto beans with their cooking liquid. The mixture should be sauce-like in consistency ; if too thick, add up to ½ cup (4 fl oz/125 ml) water.

2)  Heat the ¼ cup olive oil in a skillet and brown the quartered onion slightly.

3)  Add the puréed beans and simmer for 2 minutes. Add salt to taste. Discard the onion.

4)  In another medium sautee pan, heat the 2 T  of oil and fry each tortilla briefly (about 10 seconds) on both sides.

5)  Immerse the tortilla in the bean purée and fold it in half, then in half again to form a triangle.

6)  Transfer to a plate, spoon on a little Los Altos Crema Mexicana Natural and sprinkle with Los Altos Queso Cotija Enchilado.

7)  Garnish with the onion slices.