Sinchiladas

2 cans of chili beans, pinto, or kidney beans in any combination (or 1 quart processed beans)

1 can diced tomatoes (you can also replace this with another can of tomato sauce)

2 cans tomato sauce

1 can chopped green chilies

1 onion, diced

2 cloves garlic, minced

1 can corn, drained

Flour or corn tortillas (corn makes it tastier)

Grated cheese

Mix first seven ingredients in a large bowl. In a 9 x 13 pan, layer bean mixture, cheese, tortillas (broken and arranged to cover entire layer, usually about 4 per layer), ending with cheese on top. Bake at 350 for 30 to 45 minutes until bubbly and hot. Serve with salsa, ketchup, hot sauce, sour cream, or whatever condiments you like.