Enchiladas

• 1 Tbsp. vegetable oil
• 1 medium onion, chopped
• 2 c. refried beans
• 1 tsp. salt
• 1/2 tsp. garlic powder or 1 clove garlic, diced
• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 2 c. shredded Cheddar cheese
• 12 corn tortillas
• Chili-Tomato sauce (recipe follows)

1. Heat oil in skillet and cook onion until browned.
2. Place refried beans, salt, garlic powder and spices in skillet and heat through.
3. Pour about half of the Chili Sauce in ungreased 3-quart baking dish.
4. Warm tortillas (directions on package).
5. Place 1/3 cup bean mixture on tortilla and roll up.
6. Place flap side down in sauce in baking dish.
7. Repeat until all tortillas are used.
8. Pour remaining sauce over all.
9. Bake, uncovered in 350u0b0 oven for 15 to 20 minutes.
10. Serves 6.

vegetable oil, onion, beans, salt, garlic, ground cumin, ground coriander, cheddar cheese, corn tortillas, chilitomato sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=793953 (may not work)