1 can (16 oz.) stewed tomatoes
1 green pepper, chopped
1 can (16 oz.) red kidney beans
1 can (15 oz.) chili without beans
4 oz. grated cheddar cheese
1 can (3 oz.) french fried onions
9 oz. tortillas

Drain liquid from tomatoes into medium saucepan. Stir in 2 tablespoons flour until well combined. Bring to boiling over medium heat. Cut up large tomato pieces and add to sauce. Wash and chop green pepper, add to the sauce. Simmer 5 minutes. Place tortillas on a cookie sheet and warm in oven for 5 minutes. In a 2 quart casserole mix beans and chili, bring to boiling over medium heat. Lower heat to simmer stirring 5 minutes. Reserve 1/4 cup cheese. Divide remaining cheese onto tortillas. Top with the onion. Roll up tortillas and place seam side down on the chili. Spoon tomato sauce over all. Sprinkle with reserved cheese. Place in oven until bubbly and cheese is melted. 10 to 15 minutes.