Homemade refried pinto beans: Sautee about 1 C (1 medium) diced onion in 2-4 T olive oil until soft. Add 1 T cumin, cook for 1 minute, then add about 3 C pre-cooked pintos, reserving the cooking liquid. Mash beans and let cook until starting to dry. Add about 1 C cooking liquid and cook until soft. Add a dash of cayenne. Add 2-3 T diced scallion.
For Flautas: Mix bean mixture with some rice, don’t know how much, maybe 1/2 -1 C depending on needs. Spread about 2-3 T (or whatever looks good) on lower third of tortilla, top with a bit of corn or other veggies (peppers?), and roll up. Make as many as you need or have beans for. Brush on or spray finished rolls with extra-virgin olive oil. Bake on a parchment-lined cookie sheet at 425 for 12-15 minutes until golden brown.
Serve with Guacamole:
For Guacamole: 3 avocados, 1/2 onion, diced 1-2 diced tomatoes, depending on size, Juice of at least one lime, pinch of sea salt and fresh ground pepper.
*** For a dessert flauta, instead of beans, add approx 4-5 apples, diced to a frying pan, sprinkle with cinnamon and nutmeg to taste, add enough water to