Instructions: 1. To make enchilada sauce, saute garlic in oil for 3 to 5 minutes in saucepan. Add oregano and red chiles and cook another 3 minutes. Add flour and stir until all the oil is absorbed. Add tomato paste and water slowly, stirring constantly, and cook over low heat until thick. Stir in salt and vinegar.

2. To make filling, saute onion and garlic in oil for 5 minutes or until soft. Add cumin, green chiles and pinto beans and cook over medium heat, mashing with a potato masher about 5 minutes or until thick paste forms.

3. Preheat oven to 350F. Roll up about 1/2 cup filling in each enchilada and place in an oiled baking pan. Pour 2 cups sauce over enchiladas and bake for 15 to 20 minutes or until bubbling. Heat remaining sauce and serve with enchiladas.

Add sizzle to your holidays with our traditional Southwestern fiesta.

Simple and quick to prepare, these recipes take the stress out of

Zucchini & Hominy Soup
* Apricot Almond Empanaditas - will run

(mostly from canned hominy)

Yields 12 Enchiladas. These enchiladas can be made in advance. The tortillas can be filled and the sauce prepared ahead of time. When your guests arrive, simply pour the sauce over the filled tortillas and place the baking dish in the oven. PREP TIME: 30 minutes.

Cooking Time: 20 minutes.

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