Enchiladas

Enchilada Sauce

2 T. olive oil

• 1 medium onion, finely chopped
• 2 large cloves garlic, finely chopped
• 1 cup hot salsa, either store-bought or homemade
• 1 15-ounce can diced tomatoes, no-salt-added variety
• ½ cup water
• 3 T. tomato paste
• 2 T. chopped fresh cilantro
• Salt, to taste 

   In a heavy-bottomed pan or skillet over medium heat, heat the olive oil, adding the onion and garlic once hot. Cook, stirring often, until the onions are translucent, about 6 minutes. Add the salsa, tomatoes, water, tomato paste and cilantro, stirring until combined. Cook until desired temperature and consistency. Add salt to taste.

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enchiladas

• 1 onion, chopped fine
• 4 garlic cloves, minced
• 3 tablespoons vegetable oil
• 1 (16 ounce) can black beans, drained and rinsed
• 1 (16 ounce) can pinto beans, drained and rinsed
• 1 (15 ounce) can enchilada sauce
• 1/2 cup salsa, plus more served with meal, if desired
• 3 teaspoons cumin
• 1/4 teaspoon salt
• 1 -2 dash black pepper
• 10 flour tortillas
• 2 tablespoons water
• 2 cups shredded monterey jack cheese

  Heat oven to 350. Saute onion and garlic in oil until onions are softened.

 Add 1/2 of each type of beans and mash with a potato masher, then add the remaining half of beans.

 Add 1/2 of enchilada sauce, 1/2 cup salsa, cumin, and salt and pepper; simmer and mix on low heat for about 3 minutes or until heated through.

 Fill each tortilla with about 3 tablespoons of bean mixture and a sprinkle of cheese and roll up leaving ends open, arranging seam side down in a greased 9 x 13 inch baking dish.

 Mix the 2 tablespoons of water with the remaining enchilada sauce and pour evenly over tortillas.

 Sprinkle with remaining cheese and bake, covered, for about 15-20 minutes.