1 lg. onion, chopped
1 sm. green pepper
1 clove garlic
1 tbsp. vegetable oil
2 tbsp. flour
1 tbsp. chili powder
1/2 tsp. salt
1 c. water
1 (16 oz.) can tomatoes
1 (16 oz.) can beans in chili sauce, mashed
1 pkg. corn tortillas (1 doz.)
1 lb. shredded Cheddar cheese

Saute green pepper, garlic and 1/2 onion in oil until soft. Stir in flour, chili powder and salt. Cook u until bubbly, stirring constantly. Add water until sauce thickens and boils (3 minutes). Add tomatoes and beans. Bring to a boil. Lower heat and simmer 15 minutes.

Soften tortillas and fill each with 1/4 cup cheese and some remaining onions. Place in single layer in shallow casserole. Pour sauce over and sprinkle with remaining cheese. Bake at 325 degrees for 25 minutes.