1 can pinto beans, rinsed and drained
Handful sun-dried tomatoes, soaked and drained
Small can diced green chilies, drained
4 celery ribs
1/2 small can black olives
Puree beans with just enough cream to thin. Puree tomatoes, chilies, celery, and olives. Mix in seasonings to taste and consistency. Tear tortillas into individual servings and mix. Top with avocado.