1 lb. pinto or black beans
1 pkg. flour tortillas
Salt & pepper
4 tbsp. butter
4 tbsp. flour
2 1/2 c. milk
2 c. Cheddar cheese, grated

Sort beans, rinse, and soak in plenty of cold water 8 hours or overnight. Drain. Place in a large saucepan, well covered with water and bring to a boil. Lower heat and simmer 1 to 1 1/2 hours, until very tender. Drain. Puree in a food processor with a small amount of water and season to taste with salt and pepper; set aside. Melt the butter in a saucepan. Blend in the flour. Slowly add the milk, stirring constantly and cook until slightly thickened. Add cheese and cook until smooth. Place some of the bean mixture in the middle of a tortilla and roll it up. Put in a 9 x 13 inch pan. Repeat with remaining tortillas. Pour cheese sauce over them and bake at 350 degrees for 30 minutes. Serve with salsa and sour cream.