For the Bean Topping
2 cups organic pinto beans, rinsed and soaked overnight
1 clove garlic, minced
For the Tortillas
3 cups unbleached white flour
1 teaspoon salt
2 teaspoons baking soda
1/2 cup trans fat free spread, melted
3/4 cup water
Safflower oil for frying (about 1 1/2 cups)
For the Tacos
1 head romaine lettuce, shredded
4 large tomatoes, diced
4 medium white onions, diced
1 8-ounce package shredded soy cheddar or cheddar cheese
1 8-ounce package shredded soy jalapeno cheese or jalapeno cheese
1. To make the bean topping, drain beans and place in a medium pot. Add minced garlic and add fresh water to cover by 1 inch. Bring water to boil and reduce to a simmer. Cook until beans are tender, about 1 1/4 hours. Drain.
2. To make the tortillas, combine flour, salt, and baking soda in a large bowl. Add the melted margarine and water. Stir just until a moist dough forms (it should be stiff enough to hold together). Divide into 6 equal pieces and roll each piece into an 8-inch round.
3. In a large skillet, add enough oil to be 1 inch deep. Heat over medium heat until oil is hot. Carefully slip tortillas, one at a time, into the hot oil. The dough will bubble in a few seconds. Cook for about 45 seconds until slightly browned, and flip to cook the other side, about 15 to 20 seconds until lightly browned. Remove and drain on paper towels. Repeat for remaining tortillas.
4. To assemble tacos, combine the cooked beans in a medium bowl. Spoon a few beans into each taco, and serve with other toppings in separate bowls, so people can create tacos to their taste.