Pinto Bean Tacos

• 8 each taco shells
• 15 ounces pinto beans, rinsed and drained, about 1 1/2 cups cooked pinto beans
• 1/2 cup tomato sauce
• 4 ounces chopped green chile peppers, drained
• 1 teaspoon chili powder
• 1/4 teaspoon dried oregano, crumbled
• 1/4 teaspoon ground cumin
• 1 1/2 cups shredded lettuce
• 1 medium tomato, chopped
• 1/2 cup shredded Cheddar cheese

Heat taco shells according to package directions.
Meanwhile, in a saucepan combine beans, sauce, peppers and spices. Bring to boiling, reduce heat. Simmer, uncovered for 5 minutes, stirring occasionally. Mash beans slightly, if desired.
Spoon bean mixture into taco shells. Pass lettuce, tomato and cheese for toppings. Serve with salsa, if desired.
Origin: Hagerstown Herald-Mail; Hagerstown, MD - as posted to a cooking forum.