Ricardo'S Changua (For Two)

• 1 pkg. large flour tortillas (Mission brand)
• 1/2 lb. extra lean, chopped sirloin
• 2 c. grated extra sharp cheese (Tillamook)
• 1/2 chopped yellow onion
• 1/2 lb. (out of bin) refried beans
• 1 small can sliced black olives
• 1 large, ripe, peeled, diced tomato
• 1/2 head chopped iceberg lettuce
• 2 large avocados
• 1/2 pt. cottage cheese (small curd)
• 1 pt. sour cream

1. To begin:
2. Set tortillas aside (for room temperature).
3. Rinse out beans.
4. Put in crock-pot.
5. Fill with water to top of beans. Cover and cook all day on low.
6. Drain.
7. Put in a large pot.
8. Mash. Add 1/3 cup of grated cheese, 2 tablespoons of olive oil and water to moisten.
9. Cook on low until steaming hot.
10. Crumble meat; add cracked pepper and pinch of salt and cook on low.
11. Stir occasionally until well done.
12. After removing skin and seed from avocados, put both in bowl and mash.
13. Add salt, pepper and 1/2 teaspoon garlic powder.
14. Add cottage cheese and sour cream and mix with fork until all blended; refrigerate.

flour tortillas, extra lean, yellow onion, beans, black olives, ripe, iceberg lettuce, avocados, cottage cheese, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1046572 (may not work)