Rinse the pinto beans.
In a 3-quart sauce-pan combine the pinto beans and water.
Bring the beans to boiling.
Reduce heat; simmer, covered, for 2 1/2 to 3 hours or till the beans are very tender.
Mash beans completely.
Add the onion, chili salsa, garlic, and salt.
Cook the bean mixture, uncovered, over medium heat about 5 minutes or till thick, stirring often.
Wrap tortillas tightly in foil; heat in a 350° oven for 10 minutes or till the tortillas are warm.