Sauté onion in bacon grease until caramelized in large stew pot.

At the same time, in a strainer over the sink, rinse and pick over beans. When onions begin to caramelize, add ½ cup water and stir to deglaze the pan. Next, add chicken bouillon, garlic powder, salt, pepper, and crushed red pepper. Add more water to cover the beans.

Simmer beans over low heat until tender, 1-2 hours. Watch the water level and if it gets lower than the beans, add enough to cover. Taste and re-season. You can cook them at a higher temperature faster, but I think they taste better low and slow.

When done, remove from heat and spoon out as much liquid (good ol’ pot likker) as you can and reserve. Take a tater masher and slightly mash the beans. If the mashed beans are dry, add back some pot likker.

Preheat oven to 350F and grease a 9×13-inch pan. Spoon some beans onto tortilla, roll as tight as you can, and place into prepared pan. Make sure the beans are spread evenly from end to end of the tortilla. Repeat for remaining tortillas and YES they will all fit. Roll them as tightly as possible and really pack them in there.

Pour about half the bottle of taco sauce over the top of the enchiladas. Take the bowl of a large spoon and spread the sauce evenly, making sure that every bit of tortilla is covered.

Top with cheese and bake for 20 to 30 minutes or until cheese is melted. Serve with remaining taco sauce or salsa and sour cream.