Enfrijoladas

1. Preheat oven to 375 degrees F. In a large bowl, combine the beans and broth. Meanwhile, pour enough oil in pan to saute the veggies. Saute the onion, garlic, tomato and chile for 3 minutes, or until soft. Add the oregano and saute another minute.
2. Add the beans and broth and simmer for about 10 minutes. After 10 minutes, remove the bean mixture from the heat for about 5 minutes. Very carefully, pour the mixture into a blender and puree for 10 seconds.
3. Pour the sauce back into the pan and warm for 2 minutes, stirring every few seconds. Now it gets tricky. Using tongs, you're going to take the tortilla, dip both sides in the bean mixture, and transfer to a glass baking dish, folded in 1/2. This is why the tortillas need to be fresh or warm because they won't fold over correctly otherwise.
4. Once the tortilla is in the dish, lift up the top flap and put a handful of cheese inside, then refold. Once you have made all 6-8, take the remaining bean sauce and cover the tortillas, like you would with enchilada sauce. If you have a lot left over, don't use it all. Make sure the tortillas still stick up a little.
5. Bake in the oven for 15 minutes. The bean sauce will look slightly browner and maybe harden a bit when done.
And yay! Enfrijoladas. They are kind of hard to get out of the pan without breaking and sticking, but who cares. They are delicious. I served mine with lettuce and onions and a side of chips. I would have added vegan sour cream but I was out. They would also go well with orange or yellow rice.
Source of recipe: I veganized this recipe that I learned from a friend from Mexico. The recipe was first published on my blog, veganvintagecat.blogspot.com