Bean & Cheese Burritos W/ Tex-Mex Chili Sauce

• 3 tablespoons canola oil
• 2 tablespoons all-purpose flour
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 (14 ounce) can fat-free chicken broth
• 1 (8 ounce) can tomato sauce
• 1 teaspoon salt
• 14 teaspoon garlic powder
• 1 12 cups fat-free refried beans
• 1 12 cups Spanish rice
• 1 14 cups low-fat cheddar cheese (separated) or 1 14 cups Mexican blend cheese (separated)
• 2 large flour tortillas (12-inch or larger)
• diced onion (optional)
• shredded lettuce (optional)
• diced tomatoes (optional)
• canned jalapeno, sliced (optional)
• low-fat sour cream (optional)
• diced avocado (optional)

1. Preheat oven to 350F.
2. Prepare sauce: Heat canola oil in saucepan; stir in flour and chili powder to form thick paste; cook 30-60 seconds.
3. Add chili powder, cumin, broth, tomato sauce, salt, & garlic powder.
4. Bring to a boil, reduce heat, & simmer 8-10 minutes.
5. Set aside.
6. Assemble burritos: Lay out one tortilla.
7. Spoon 3/4 c refried beans, 3/4 c spanish rice, and 1/2 c cheese down center of tortilla.
8. To roll , fold one side over filling, parallel to filling.
9. Fold up bottom & top then fold over other side to make a wide burrito.
10. Place seam side down in large baking dish.
11. Repeat steps 3 & 4 for second burrito.
12. Pour sauce over burritos and top with 1/4 c cheese.
13. Bake 25-30 minutes.
14. Remove from oven and pile on the desired toppings.
15. Burritos can be cut in half and serve 4 people, or can be served whole to two *really* hungry people.
16. And don't forget the forks!

canola oil, flour, chili powder, ground cumin, chicken broth, tomato sauce, salt, garlic, beans, spanish rice, lowfat, flour tortillas, onion, shredded lettuce, tomatoes, lowfat sour cream, avocado

Taken from www.food.com/recipe/bean-cheese-burritos-w-tex-mex-chili-sauce-222251 (may not work)