|Frankfurters||1 Pound, sliced thin|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Vegetable oil||1 Tablespoon|
|Chili powder||1 Teaspoon|
|Canned tomato sauce||8 Ounce (1 Can)|
|Canned red kidney beans||1 Pound, drained (1 Can)|
|Tortillas||1 Can (10 oz)|
|Canned tomato sauce||16 Ounce (2 Can, 8 Ounce Each)|
|Chili sauce||1 Cup (16 tbs)|
|Onions||2 Large, chopped|
|Shredded cheddar cheese||1 Cup (16 tbs)|
1. Make filling: Saute frankfurters, onion and garlic in vegetable oil in medium-size skillet 5 minutes, or just until onion is soft. Stir in chili powder, salt, tomato sauce and beans. Simmer 15 minutes.
2. Prepare tortillas: Heat griddle or large skillet over low heat. Grill tortillas, one at a time, 1 minute; turn; grill 1 minute longer. As each is baked, spread with scant 1/4 cup filling; roll up and place, seam-side down, in double row in a buttered, 13x9x2-inch pan.
3. Make topping: Combine the tomato sauce, chili sauce and onions in small saucepan; spoon half of mixture evenly over filled tortillas; sprinkle with cheese. Simmer remaining sauce, uncovered, 15 minutes, or until slightly thick.
4. Bake in moderate oven (350°) for 30 minutes, or until bubbly. Serve with remaining hot sauce to spoon over.