Breakfast Mex

Submitted by Elba Peverini 2 dozen corn tortillas 1 medium onion, chopped 1 /2 cup cooked & seasoned pinto or black beans (use your leftovers!) 1 8 oz. can tomato sauce 1 14 oz. can stewed tomatoes 1 cup frozen corn 1/2 tsp. garlic powder 1/4 cup olive oil salt to taste In large skilled,…