How to make
Finely chop the onions and fry them for 1-2 minutes in heated oil.
Add the red beans, salt, black pepper, chili sauce and tomato puree.
Leave them on the stove for another 2-3 minutes, until the mixture thickens and add the grated cheddar. Stir and set it aside.
Distribute the mixture in the four tortillas and carefully roll them up, by folding them well, so that that they are tightly closed.
Arrange the enchiladas in a Teflon baking pan and grease them on top with a little oil.
Bake the enchiladas with cheddar and tomato puree in an oven preheated to 390°F (200°C) for 7-8 minutes.
Serve them immediately with your favorite sauce or vegetable salad.
