• 1 (15.5-ounce) can no-salt-added pinto beans, rinsed and drained
• 1/4 cup water
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 medium garlic clove, minced
• 1/4 teaspoon red hot-pepper sauce
• 4 (6-inch) corn tortillas
• 1/2 cup shredded low-fat sharp cheddar cheese
• 2 cups shredded romaine
• 4 ounces grape tomatoes or cherry tomatoes, halved
• 1/3 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 2 teaspoons olive oil
• 1/4 teaspoon salt

1. Preheat the oven to 350°F.
2. In a food processor or blender, process the beans, water, chili powder, cumin, garlic, and hot-pepper sauce until smooth.
3. Put the tortillas on a baking sheet. Spread the bean mixture on the tortillas. Sprinkle with the cheddar.
4. Bake for 10 minutes, or until the cheddar has melted and the bean mixture is hot.
5. Meanwhile, in a medium bowl, gently toss together the remaining ingredients.
6. Top the tortillas with the romaine mixture.

Serve immediately.