Black Bean Enchiladas

2 cups cooked black beans or other beans
1 cup pasta sauce
1 cup tomato salsa
1 cup onions chopped
2 tsp chili powder
1/2 tsp each: salt, garlic powder, and ground cumin
8 whole grain corn tortillas (5"diameter)
tomato salsa, to taste
green onions sliced, to taste

1. preheat oven to 350
2. combine first 8 ingredients in pot. Simmer, 10 minutes, covered or until onions are tender, stirring occasionally.
3. To soften tortillas for easy handling, steam tortillas very briefly(about 15 seconds) or stack and wrap tortillas in foil and heat in 300 oven for 20 minutes.
4. Spread 1 cup bean mix evenly in oiled 8 or 9" square baking dish on top of bean mix.
5. To assemble enchiladas, spread about 1/4 cup bean mix in a line jus below center of each tortilla.
6. Roll up and place seam side down in baking dish on top of bean mix.
7. Evenly spread remaining bean mix over enchiladas.
8. cover wilth foil and bake 30 minutes.
9. garnish with salsa and green onions