2 ts Olive oil
1 sm Green pepper; diced
2 sm Onions; sliced thin
2    Cloves garlic; minced
1 1/4 c  Water
2 c  Pinto beans
3 tb Tomato paste
1/2 ts Cumin
1/2 ts Chili powder
8    Tortillas; 7" in diameter
1/2 c  Monterey jack cheese;
-shredded

Preheat oven at 350. Prepare a 11 x 7″ pan with cooking spray. In a
skillet, heat oil over moderate heat. Add pepper, onions, and garlic and
cook, covered, stirring occasionally, for 5 minutes or until onions are
lightly browned. Add 3/4 cup water and cook, uncovered, another 5 minutes
or until vegetables are very soft and almost all liquid has evaporated. Add
beans, tomato paste, cumin, chili powder, and remaining 1/2 cup water and
cook, covered, stirring occasionally, for 5 minutes. With a potato masher
or spoon, mash mixture until smooth. Place 2 tablespoons of bean mixture
on each tortilla and sprinkle with 1 tablespoon of the cheese. Roll up the
tortillas and place them, seam side down, in a single layer in prepared
pan. Using a pastry brush, brush each tortilla with a little water. Cover
the dish with aluminum foil and bake for 15 minutes or until tortillas are
piping hot.