4 Corn Tortillas
1 cup Rice
12 oz Pinto Beans
2 small Tomatoes
1 cup shredded Cheddar and Mozzarella Cheese
Boil water for Rice.
Heat the Pinto Beans over low heat in a small skillet with some water. Mash with a spoon with holes to break up the beans.
Chop the Tomatoes, Lettuce, Avocado, and Cilantro separately.
Shred the Cheddar and Mozzarella Cheese.