Enchiladas - cooking recipe

Ingredients

1/2 (16 oz.) can pinto beans, rinsed and drained
1/2 (16 oz.) can garbanzo beans, rinsed and drained
1/2 c. chopped onion
Mexican spices to taste
8 corn tortillas
1 1/2 c. salsa
tomato slices

Preparation

Preheat oven to 350\u00b0.
Mash pinto beans and garbanzo beans together in a small bowl.
Add onion and spices to beans.
Place 2 tablespoons of bean mixture in center of each tortilla and roll up.
Place rolled tortillas in a small glass baking dish and pour salsa over tortillas.
Cover with foil.
Bake 20 minutes.
Remove foil and bake 5 minutes until slightly brown.
Garnish with thin slices of tomato.
Makes 8 servings.