Pinto Tacos

Mmm, taco-esque dinner. It's a bit messy, like a good taco should be.

Mats - makes 8 tacos
12 burrito-sized soft taco shells
1 medium red onion, diced
3 cloves garlic, crushed
4 oz chorizo sausage, sliced and casing removed
1 can diced tomato (potentially with chilies, but my husband is not a fan of the spicy, so I used plain diced)
2 cans pinto beans, drained
cilantro (optional. 1/4c fresh or 2 Tbsp dried)
2 avocados
1c cheddar cheese, grated

In a medium saucepan, heat 1 Tb olive oil over medium heat. Add diced onions and saute for 5 minutes.
Add crushed garlic and cook for 1 minute
Add sliced chorizo sausage and cook for 3 minutes
Drain and rinse the pinto beans, add to the chorizo mixture.
Add diced tomatoes (liquid and all). Stir well. If you're using dried cilantro, add that too and stir.
Turn the heat down to medium-low and cook for about 5 minutes or until most of the liquid has evaporated.
Meanwhile in a small saucepan over high heat, warm up the tortillas. They'll need about a minute on the first side and no more than 30 seconds or so on the flip side.
Assemble the tacos - it'll be about 1/4 to 1/2 cup of bean filling, 1/4 sliced avocado (a few sprigs of cilantro if you're using fresh), and 3 Tbsp grated cheese.