When I was a kid, my dad worked for Del Monte Corporation and we had a LOT of hispanic friends. One family we became especially close to, Frank & Connie Rivera (Fancisco & Consuela) and their kids. Anyhow, Connie made fabulous Mexican food and this was a recipe she shared with my mom. It helped sustain me through School and beyond. So simple! Enjoy!
2 T shortening or butter, melted
3 T flour
1 t. salt
1 t. chili powder
2 1/2 C. Water
In a sauce pan, melt the shortening and add the flour; stir until combined. Add the salt and chili powder. Add water gradually until smooth. Bring to a boil stirring frequently for a couple of minutes. That's it!
I usually cook up a chopped onion and some ground turkey with taco seasoning and often some refried beans mixed in with that as "burrito" filler. You can also add black olives or whatever else you like. Stuff flour tortillas like you would a burrito and "layer" in a casserole dish. Pour the enchilada sauce over them and then top with cheese. Bake in an oven at 350 for about 20 minutes until bubbly. Serve with guacamole, salsa, salsa verde, sour cream, chopped lettuce and tomatoes or whatever suits your fancy.
Which reminds me...
I also make bulk refried beans:
Wash and put dry pinto beans into a large pot (about 1/4 full)
Fill the pot with water and let soak, simmering on the stove for about 8 to 10 hours.
Mash up the beans and add salt to taste.
Use whatever you want then and freeze the rest in freezer containers by portions for use when you're in a hurry. Add cheese to the beans when your ready to use them for super melty delicious refried beans in tacos or burritos, dips, whatever (don't freeze them with the cheese in them).