Categories: Casserole, Main Dish, Tex-Mex

Ingredients

• 2 tablespoons oil
• 2 onions, chopped
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1 (15 1/2 ounce) can beans, such as kidney, rinsed and drained (optional)
• 2 cups shredded cheddar cheese (or monterey and colby)
• 1 (8 ounce) can tomato sauce
• 3/4 teaspoon chili powder
• 8 corn tortillas or 8 flour tortillas

Directions

1. Preheat oven to 350 degrees.

2. Grease 1 1/2 quart baking dish.

3. In skillet, heat oil over medium-high heat. Add onions, oregano and salt. Cook, stirring occasionally, until softened.

4. Remove from heat, stir in beans, if using, and 1 1/2 cups cheese. Combine sauce, 2 T water and chili powder.

5. Dip each tortilla into sauce; place on plate.

6. Spoon 1/3 cup cheese-onion mixture down center of tortilla. Roll up, place seam-side down in baking dish. Repeat.

7. Top with remaining sauce and cheese.

8. Bake until hot 20-25 minutes.

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