Bean Enchiladas

INGREDIENTS (Sauce)

* 1/4 cup vegetable oil
* 2 tablespoons self-rising flour
* ~1/4 cup chili powder
* 1 (8 ounce) can diced tomatoes
* 1 1/2 cups water
* 1/4 teaspoon ground cumin
* 1/4 teaspoon ground cinnamon
* 1/2 teaspoon brown sugar
* 4-5 garlic cloves minced
* 1/4-1/2 yellow onion finely chopped
* salt to taste

INGREDIENTS (Wrapper and Filling)

* frying oil (~3/4 - 1 1/2 cup) I recommend canola oil for this
* 1 can pinto beans
* 1 tablespoon oil
* 1/2 cup water
* 2-3 canned whole green chilies, diced
* shredded mild white cheese
* flour tortillas

EXTRAS

* pickled jalapenos
* sour cream
* guacamole (recipe coming soon!)

DIRECTIONS

1. Heat oil in a big skillet over medium/medium-high heat. Saute garlic and onion for 1 minute, being careful not to burn garlic. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
2. Gradually stir in canned tomatoes, water, cumin, cinnamon and salt into the flour and chili powder mixture until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt and/or brown sugar.
3. Drain and rinse beans. Heat in a sauce pan with oil, add water as necessary and diced chillies. If I have any chopped garlic or onion left over, I'll saute these first before adding the beans.
4. When the beans are almost heated through, heat the frying oil in a pan (I like to use a wok for this) over medium-high heat. Test the oil by dropping a small drop of water in and listening for the sizzle. Fry the flour tortillas one at a time, a couple seconds on each side. This makes them delicious. Watch out!
5. Submerge fried tortilla in sauce skillet, covering both sides with sauce until tortilla is more flexible. Carefully put on plate and fill with cheese and the bean mixture. Roll up with the opening side face-down on plate.
6. Serve with sour cream, guacamole, jalapenos, extra green chilies, and whatever else you think is delicious.