Enchilada Beans

1 small onion chopped
1 clove garlic minced
1 tbsp. olive oil
2 (15 oz.) cans pinto beans
1 (15 oz.) can black beans rinsed, drained
1 (8 oz.) can enchilada sauce
1 (8 oz.) can tomato sauce
1 (4 oz.) can green chiles diced
1 chipolte pepper minced 
1 tsp. cane sugar
1 tsp. mexican oregano dried
1/2 tsp. chili powder 
1/2 tsp. garlic powder
1/2 tsp. garlic salt
1/2 tsp. onion powder 
1/4 tsp. cumin powder 
dash black pepper
sharp cheese shredded
sour cream
In a saucepan, saute onion and garlic in olive oil until 
slightly carmelized and tender. Add remaining ingredients *. 
Cook over medium-low heat. Cook for at least 30 minutes, 
stirring occasionally. Place in dishes and serve with flour 
tortillas or pour over tortilla chips. Garnish with cheese 
and sour cream.

* For a main dish dinner, add 1 cup cooked chicken or 
pork chopped.