Tejas Tacos

OMG! This dish is off the hook. I confess it's the best thing I've ever eaten and it only took 10 years for my hubby to share it with me. My husband was born in Mississippi and spent his childhood in New Orleans and Texas.  When he lived in Texas, the Tejas Tacos were a staple.  Well, we just happened to be watching the food network when a commercial came on for taco shells  long story short I said, "I want soft and crunchy tacos together", and that's when Will said, "that's a Tejas Taco" and he explained what it was.  You take a 6" soft tortilla and spread a thin layer of refried beans over it, then rice over the beans, then you take a crunchy taco, fill it with the meat, place it in the middle of the soft tortilla, wrap it up, drizzle with the sauce and sprinkle with the cheese. YUMMY! So Good!! This is what we did: I took package of Toro Negros Carnitas (VERY VERY GOOD ACTUALLY), refried beans that I made by taking 2 cans of pinto beans rinsed and drained, placed them in a pot with 1 C of chicken broth, a slice of bacon, S&P to taste and just cooked them down until they had a creamy texture, rice that was cooked with 1 C fresh corn from the cob, 1 tbs cumin, 1 tbs hot paprika, and 1 tbs turmeric and 2 C chicken broth.  The sauce that I made was from a recipe by Susie Jimenez, she a finalist on the next food network star- spicy tomatillo avocado sauce, drizzled this over the tacos and sprinkled some monterey jack cheese over top. You have got to to try this!  Biting into it, you get this explosion of textures and flavors, SOoooo good! I'm so excited, there are so many possibilities.