Make the Enchilada Sauce

In a small pot, heat half a tablespoon of olive oil over medium heat. Whisk in the flour until it’s fully absorbed in the flour. Add the tomato paste and whisk to combine with the flour. Slowly add the vegetable broth, whisking constantly. Once fully incorporated, add in the seasonings, cooking until the sauce thickens slightly. Remove from the heat.

Assemble the Burritos

Even divide the refried beans on top of the tortillas, leaving about an inch on top and bottom. Dish the enchilada sauce on top of the beans (the more you add, the spicier it will be!). Top with cheese. Tuck one side over tightly and roll the burrito over.

Cook the Burritos

Heat 2 tablespoons of olive oil in a large frying pan or cast iron pan over medium heat. When hot, work in batches of about three to fry the burritos on all sides ~ about 1 minute per side. Keep a close eye on them ~ as the pan gets hotter, the cooking time may get quicker.

Serve immediately with a side of enchilada sauce and sour cream.

This is great as game day nibbles or for Meatless Monday dinner with a side of yellow rice!

Enjoy!