1. Preheat oven to 350 degrees. Make sauce- Add oil to stockpot
on MEDIUM; add garlic. Cook, stirring, 1-2 min. Add flour, chili
powder, and cumin; stir to combine. Cook, stirring, 1-2 min. Add
bouillon, water, and tomato sauce. Bring to a boil on MEDIUM-
HIGH, stirring continuously. Cook 1-2 min, until sauce is slightly
thickened. Set aside.
2. Make filling- Mash 1 can beans in mixing bowl. Add second can
of beans, soup, and 16 oz cheese. Mix to combine. Set Aside.
3. Prepare tortillas- Heat skillet on MEDIUM-HIGH. Place 1 tortilla
in dry pan; cook a few seconds on each side, until warm and
pliable. Transfer to clean plate. Repeat with remaining tortillas,
stacking them to retain heat.
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