Step 1

PREP: Preheat oven to 375 degrees F. Generously grease a dark-colored sheet pan with sides with cooking spray and set aside.

Step 2

BEANS: In a medium-sized nonstick pan over medium heat, add olive oil and seasonings. Season to taste. (I add ¼ up to ½ tsp salt, depending on how salty the beans are.) Cook for 1-2 minutes, stirring constantly, until fragrant. Scoop in refried beans. Pour in chicken broth-- just enough to get to the desired consistency. (We want beans to be smooth, not thick or chunky, so the amount will vary depending on the brand of beans used.) I start with ¼ cup and add up to ½ cup.

Step 3

ASSEMBLE: Set out 6 flour tortillas. Divide bean mixture evenly between all the tortillas-- about ⅓ cup filling per tortilla. Make a slight divet in beans and pour in 1½ tbsp enchilada sauce on top of each. Add a packed ¼ cup cheese on top.

Step 4

BAKE: Roll up tortillas, sealing them on each end. Spray each burrito all over with cooking spray and add to the prepared pan, sealed side down. Bake for 10 minutes; then remove pan. Carefully flip burritos over and bake for another 3-5 minutes or until nicely crisped Remove and let cool for 5 minutes before serving with your favorite burrito toppings. Enjoy!