Burrito Boy Mini Tacos

When Owen and I were poor college students in Corvallis and poor just out of college adults, we would frequent this place called Burrito Boy. They had the best cheap Mexican food that was not sketchy and the place was clean. Then they switched ownership and became Andele Burrito, they were still good, but when the original owners sold it, the place was never the same. So, Owen and I figured out how to make our favorite dish - the mini tacos. Still don't know how they did the wet burritos or their chips and salsa though.

Burrito Boy Mini Tacos for two:

12 Don Poncho 4" Lonchera corn taco shells (not sure if they are sold everywhere, but these are smaller than the taco size)
1/2 can of Rosarita refried beans heated up (we get the green chile & lime)
1/4 bunch cilantro
1/4 white onion, finely chopped
grated cheddar cheese
taco sauce
roasted unsalted sunflower seeds (optional)

Steam the taco shells for 1 min 30 secs in the microwave with a damp paper towel over them.
Arrange the shells on your plate and put all the toppings on.
Enjoy!