Drain a 10 ½ ounce can pink or pinto beans (save 2 Tablespoons
liquid ). Mash ( or process in food processor) the beans, liquid,
2 teaspoons chili powder and ½ teaspoon garlic powder
Store up to 2 weeks in refrigerator. When a snack attack hits, heat oven
to 450º . Spread a generous 2 tablespoons on one half of an 8 inch flour tortilla
Sprinkle with 2 Tablespoons shredded Cheddar cheese and 1 Tablespoon
sliced scallions. Fold unfilled half over filling and press together. Brush both sides
with oil about 1 teaspoon. Bake on a flat sheet 8 to 10 minutes, turning once,
until golden. Cut in 3 wedges. Top with a dab of salsa, if desired.