I say frijole beans to distinguish pintos from other types of beans. Here in the South, if you just say beans, most people think of white beans.
My tortillas are really simple- flour, cut in the shortening, add water or milk (I use about half of each) to make dough. Divide into ping pong ball size balls, cover with a clean dish towel and let sit for 30 minutes or more. Roll out and brown very lightly on a cast iron griddle. My son gave us a little cast iron tortilla press a while back, and it helps my 'tilllas come out rounder instead of shaped like the state of Texas, as they tend to do when I roll them out by hand.
Now I haven't tackled the corn tortilla thing yet - but I may some day.
Mexican Joe you're welcome anytime, but I do have an in-house quality inspector - my wife, a 4th generation New Mexico native and a fine cook herself. She was gone this weekend when I cooked the beans and tortillas but had some last night when she got home and placed her seal of approval on them.
