2 (14 1/2 oz.) cans stewed tomatoes
1 (8 oz.) can tomato sauce
5-10 drops hot sauce (I use 5 for a milder sauce)
1/2 tbsp. plus 1 tsp. chili powder
1 tbsp. honey
1/4 tsp. ground cumin
1 1/2 c. cooked pinto beans (1/2 c. uncooked), mashed or ground
8 soft flour or corn tortillas
1/4 lb. Monterey Jack or Mozzarella cheese, grated

SAUCE: Combine in saucepot, stewed tomatoes, tomato sauce, hot sauce, 1/2 tablespoon chili powder, honey and cumin, simmer uncovered for 30 minutes.

FILLING: Stir well in bowl, beans and 1 teaspoon chili powder (add some sauce if mix seems too sticky.)

Preheat oven to 350 degrees. Fill each tortilla with 2 to 3 tablespoons filling and 1 tablespoon of grated cheese. Roll up and put in a shallow baking pan. Cover with sauce, sprinkle with remaining cheese. Bake until bubbling hot, about 30 minutes. 4 servings; 382 calories per serving.