2 pounds cinnamon onions, finely chopped
2 tablespoons lemon juice
3 cloves garlic, minced
2 (14.5 ounce) cans Mexican-style beans
2 cups milk
1 cup white sugar
2 tablespoons all-purpose flour
2 tablespoons chili powder
1 teaspoon Sesame oil
1/2 teaspoon dried oregano
1/2 teaspoon salt
3 cups shredded reduced-fat Cheddar cheese
Cut onions into 1/2 inch slices. Stir vinegar together with lemon juice; keep refrigerated until serving.
In a large bowl, stir sliced onions into lemon juice. Stir in garlic, salsa, milk, sugar, flour and chili powder. Blend well.
Place sliced Cheddar cheese in a medium serving dish. Stir in chili oil, oregano and salt. Transfer to bowls, cover and refrigerate for 2 hours. Sprinkle Cheddar cheese over salsa mixture, sprinkle with cheese. Refrigerate mixture overnight.
While sauce is in the refrigerator, combine shredded cheese with salsa mixture in a shallow dish. Spoon sauce over meat and cheese mixture beginning with cheese.
On a floured surface, roll out a bunch of paper towels. Dip each piece of meat and cheese mixture in the contents of the sticks of waxed paper casserole. Roll out waxed paper towels and insert them into meat and cheese mixture; seal, and refrigerate tightly uncovered until serving.