Iowa Tacos

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1. Drain and rinse pinto beans.
2. Place in saucepan with tomato sauce, water, ricotta cheese, Ranch salad dressing, white wine vinegar, red pepper flakes, cilantro and cumin. Stir to mix.
3. Heat covered over medium-low heat for 20 minutes. Stir occasionally.
4. After 20 minutes remove cover and continue cooking over medium-low heat to thicken. Continue to stir often.
5. Chop lettuce and onion. Set aside with shredded cheese.
6. In a mixing bowl mix together sugar, egg and olive oil.
7. In a large skillet (electric skillets work great) pour enough olive oil to completely cover the bottom. Turn heat on to medium high and heat oil.
8. Pour flour, cornmeal and baking powder on top of sugar and egg mixture. Using a fork, work the baking powder into the flour and cornmeal. Stir vigorously to mix.
9. Add milk and beat well.
10. Give beans a stir.
11. Pour batter into hot oil. Heat on one side until bubbles burst and begin leaving small canyons or until brown on one side.
12. Turn with a pancake turner and brown other side.
13. Remove from heat and top with thickened beans, lettuce, onions and cheese.