Vegetarian Enchiladas: Sauté 2 cloves minced garlic and 1 medium onion minced in 3 tbs. oil until slightly soft. Then add minced stems of 1 bunch swiss chard and later the chopped leaves. Sauté 5 min or until wilted; salt to taste. Add 2 c. drained cooked beans (kidney or similar are fine) and simmer. Oil shallow baking dish. Brush one tortilla both sides with oil and place on ceramic plate. Brush 4 more only on one side and lay on top of the first. Cover the stack with another inverted plate and microwave 1 min. Uncover tortillas and heap several tbs of bean-chard mix in center of tortilla, roll up and place in baking dish. Repeat until you’ve got the dish filled. Cover with layer of tomato sauce and a little grated cheese. Bake @ 350 25 min.