Place the dried beans into a large pot, and cover them with a few inches of water.

Bring the water to a boil for 2 minutes, remove the beans from the heat and cover to keep warm for 1 hour. Rinse and drain the beans.

Add the ground beef onions and celery to a pot over medium high heat, and saute until the meat is completely browned and the vegetables have softened. Drain the excess grease.

Mix in the flour, and saute for 1 minute.

Slowly whisk in the water.

Stir in the beans, cumin, chili powder and sugar.

Bring the mixture to a boil, reduce the heat to medium low, and simmer covered for 1 ½ hours.

Add in the tomatoes, salt and vinegar, and stir to combine.

Layer some of the green chiles on one half of each flour tortilla.

Sprinkle the cheese evenly on the tortillas over the green chiles.

Fold each tortilla in half.

Heat the oil in a skillet over medium heat, and sear the quesadillas until they are crispy and the cheese has melted.