1 tablespoon vegetable oil
1 tablespoon all-purpose flour
3 large onions, sliced
5 green onions, sliced
2 tablespoons chopped green bell pepper
2 tablespoons chopped red bell pepper
2 teaspoons chopped green bell pepper
5 green chile peppers, seeded and chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon white sugar
1/2 tablespoon vegetable oil
1 egg, beaten
1/2 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
In a skillet over medium heat, heat oil. Saute onions, green onions and bell pepper until tender. Stir in green bell pepper and red bell pepper; remove from heat. Stir in cumin, chili powder, sugar, oil and egg. Cook and stir 1 minute, or until heated through. Transfer to a medium baking dish or serving dish. Spoon salsa over enchiladas.
Stir cheese into the skillet. Pour salsa over cheese. Top with cheese and beans and serve.