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12 (6-inch) corn tortillas, quartered
Cooking spray
1 tablespoon canola oil
2 teaspoons ground cumin
1 teaspoon chili powder
2 garlic cloves, minced
2 (15-ounce) cans pinto beans, undrained
1 cup (4 ounces) crumbled queso fresco
1 cup bottled salsa
1 cup diced peeled avocado
6 tablespoons chopped fresh cilantro
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1st Keep
 basketmoll
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