Sorry - George named them and it stuck. They taste a lot better than they look. Feel free to spice them up with jalapenos and chopped cilantro.
1 540-mL can pinto beans, kidney beans or black beans, drained
1/2 cup salsa, (any kind you like)
1 tsp Mexican chili powder
1/2 tsp ground cumin
salt, to taste
black pepper, to taste
cayenne pepper, to taste (or not at all)
1/3 cup sour cream, (regular or low fat)
6 10-in. flour tortillas
1 1/2 cups shredded cheddar
Lightly grease one or two cookie sheets. Preheat the oven to 350°F (180°C).
In a blender or food processor, combine the beans, salsa, chili powder, cumin and any additional seasoning (if desired). Blend until nearly smooth - a few lumps are fine. Add the sour cream and blend briefly just until mixed.
With scissors, cut each tortilla into 8 wedges. Arrange them on the cookie sheets. On each wedge, put a heaping teaspoon of the bean mixture and a sprinkle of shredded cheese. Bake for 12 to 14 minutes, or until the cheese is melted and the tortillas are getting crisp. Let cool for a minute before eating.