Hot Bean Sandwiches

1          can (15 oz.) kidney beans, drained and rinsed
1/2       pound lean ground beef
1/4       pound chorizo or hot Italian sausage
1/4       cup finely chopped onion
1          clove garlic, minced
1/2        teaspoon each salt, ground cumin and crushed oregano leaves
1/4        teaspoon black pepper
2          eggs
1          tablespoon vegetable oil
1          can (10-11 oz.) enchilada sauce
1          can (15 oz.) tomato sauce
6-8      sandwich size rolls

Preheat oven to 375ºF.

Reserve 1/2 cup whole beans; mash remaining beans with a fork or potato masher. Combine mashed and whole beans, meats, onion, garlic, spices and eggs; mix well. Shape into 16, 1-1/2-inch balls. Place on a large greased baking pan; bake 20 minutes. Drain meatballs on paper towel.

Meanwhile, prepare red sauce: In medium saucepan, heat oil; sauté onion until soft. Add enchilada sauce and tomato sauce. Heat 5 minutes. Stir in cooked meatballs.

Cut a thin slice from one end of each roll. Remove soft centers to form cavities. (Reserve for bread crumbs, if desired). Spoon 2 or 3 meatballs and sauce into cavity of each roll.

Variation: Make meatballs half the size and fill pita bread halves with 3-4 meatballs. Serve with sauce. Makes 8-10 sandwiches. Makes 6-8 pita sandwiches.

Nutritional Information per Serving:
Calories 364, Protein 21 g, Carbohydrates 41 g, Fat 13 g, Calories from fat 33%, Cholesterol 86 g, Fiber 8 g, Folate 110 mcg, Sodium 1314 mg