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Bean Enchiladas

These enchiladas show up on special occasions in our family. Serve with diced tomatoes, sour cream, olives, shredded cheese, diced onions or your favorite condiments.

2 cans refried beans OR 2 cans pinto beans (mashed)
1 medium onion chopped
2 tsp. Chile powder
1/4 cup grated cheddar cheese
12 flour tortillas
1/2 lb. grated cheddar cheese

SAUCE FOR ENCHILADAS

2 cups tomato sauce (two 8 oz. cans)
2 cups water
4 tsp. dried minced onions
1/2 tsp. salt
1/2 tsp garlic powder
1 tsp. Chile powder

Preheat oven to 350 degrees.

1) Mix the first four ingredients together.

2) Simmer sauce ingredients together.

3) Soften tortillas by dipping in sauce. Spoon bean mixture into tortilla shell, add tsp. of sauce, and sprinkle with cheese.

4) Roll tortilla and place each in long baking dish. Pour remaining sauce over rolled tortillas. Sprinkle with grated cheese.

5) Cover and bake at 350 degrees for 25 minutes. Serve with chopped tomatoes, lettuce, sour cream, and salsa.

Serves 5 or 6.

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