| 12 | Corn tortillas |
| 1 | Medium onion, chopped |
| 1 tbsp | Canola oil |
| 1 clove | Garlic, minced |
| 2 cups | Refried beans |
| 1 | Medium tomato, diced |
| 2 tbsp | Cilantro, chopped |
| 1/2 tsp | Salt |
| 1/4 tsp | Pepper |
| 2 cans | (10 oz. each) enchilada sauce |
| 1 1/2 cups | Grated Cheddar cheese |
Preheat oven to 350. Warm tortillas by dividing them into 2 stacks, wrapping each in foil, and heating in oven until soft, about 10 minutes.
Cook onions in oil over medium heat about 3 minutes. Add garlic and cook 1 to 2 minutes more. Put refried beans (can substitute cooked rice for all or part of beans), tomato, cilantro, salt and pepper in bowl. Add cooked onions and garlic. Mix well.
Grease a 9 x 13 inch baking dish. Place 2 Tbsp of bean filling in each warm tortilla. Roll up and place side by side, seam side down, in pan. Pour enchilada sauce over all and sprinkle cheese on top. Bake 20 to 25 minutes or until cheese is melted and just lightly browned.
The combination of rice and beans makes a complete protein. Juicy quartered oranges or grapes are perfect accompaniments to Mexican food. Add a green salad for a complete meal.