Cover and bake in the oven for 7-8 hours or until beans are tender. I usually put it in the night before and cook overnight. Sometimes it takes a bit longer the next day, depending on how cold the ingredients are and how old the beans are!
(Check from time to time and add more water if mixture gets too dry).
When done, remove the meat from the pan and shred in bite-size pieces. (I find just stirring it well when it is done breaks up the meat sufficiently).
Return meat to pan and stir.
This should be the consistency of chili.
Season to taste.
To assemble, place a warm tortilla on a plate, top with Mexicali meat.
Top with choices of condiments, fold in edges, and roll loosely.
Chef Note: This is a perfect dish for OAMC/Bulk cooking. Freeze meal-sized portions in rigid freezer containers or Ziplock freezer bags. To use, defrost and reheat in microwave or on stovetop.