How To: Make bean and cheese enchiladas

Anuja and Hetal, from Shoe me the Curry, teach the secrets to making the perfect bean and cheese enchiladas, every time. You will need: 1 tablespoon oil, 1 tablespoon all-purpose flour, 1 14-ounce can of broth, 1/4 cup water, 1 8-ounce can of tomato sauce, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin powder, 1/4 teaspoon oregano, salt, red chili powder for taste, 1/2 teaspoon sugar, corn tortillas, refried beans, shredded cheese, chopped onions, and black olives. Heat up oil in a pan, and add the flour to the oil. Mix until all clumps have been broken and there is a brownish color. Add broth to the flour-oil mixture while mixing to avoid clumps from forming. Add tomato sauce and water and mix well. Add all the spices, salt and sugar, one at a time, and make sure to keep stirring the whole time. Cover the pan, and let the sauce come to a boil. Let the sauce stay on high heat, stirring occasionally, until it thickens up. To make the enchiladas: Preheat the oven to 400 degrees. Wrap corn tortillas in a damp paper towel and microwave for 2 minutes. Spray a flat pan with cooking oil, and coat it with a small amount of the enchilada sauce. Coat the tortillas with enchilada sauce. Add the refried beans, cheese, and onions on the tortillas. Roll the tortillas and place them in the pan, with the seam side down. Pour the rest of the enchilada sauce over the tortillas. Sprinkle cheese over the tortillas, and add the olives. Place the pan in the oven, and let bake for about 20 minutes. Follow Anuja and Hetal's steps, and try baking your own perfect enchiladas today.