Bean Burritos Enchilada Style

1 (1-pound) bag pinto beans

2 teaspoons salt

1/4 cup olive oil

6 flour tortillas

1 1/2 cups grated cheddar cheese

2 tablespoons flour

1 teaspoon cooking oils

1 tablespoon chili powder

1/2 cup hot sauce

1 1/2 cups water


Wash and pick through the pintos.  Put in crock pot and cook all day with 1 tsp. of salt.  Put olive oil in a large skillet on medium high heat, saute 1/2 chopped onion and 1/2 cup chopped peppers.  Add the beans with a slotted spoon  mashing them with a potato masher as you go.  Bring to slow bubble; turn down to simmer for 15 minutes.  Add bean stock if needed.  If too much liquid, let it cook down.  Salt to taste.  In a medium sauce pan, mix cooking oil with flour and chili powder.  Turn on to high heat and whisk in the water and hot sauce, stirring until hot bubbly and smooth.  Prepare burritos with tortilla filled with beans and cheese.  Roll up and place in cassarole dish.  Pour enchilada sauce over all and sprinkle with remaining cheese.  Bake @ 350 for 15 - 20 minutes