3 tbsp. salad oil
1 onion, chopped
1 garlic clove, minced
1 lb. ground beef
1 tsp. salt
1 tbsp. chili powder
1 c. grated Cheddar cheese
1 tbsp. vinegar
1 tsp. brown sugar
1 can (1 lb.) red beans
10 tortillas
2 cans (10 oz. each) enchilada sauce

Heat 1 tablespoon oil in large skillet. Add onion and garlic, cook until tender. Add beef, stirring with a fork to break up meat. Add salt, chili powder, vinegar and brown sugar. Mix to blend, cook 1 minute. Stir in beans; simmer until thoroughly heated.

Preheat oven to 375 degrees. Heat remaining oil in a small skillet, fry tortillas one at a time for a few seconds, remove and drain. Place 1/3 cup filling in center of each tortilla. Roll up, fasten with toothpicks. Place seam side down in a 13x9x2 inch pan. Spoon sauce evenly over tortillas. Sprinkle with cheese. Bake for 15-20 minutes or until done.