Make the bean sauce by adding all the bean ingredients and blending until extremely smooth. The mixture needs to be thin enough to stick but thick enough to coat, try for a crepe batter consistency. If it is too thick, add more water or stock as needed. If it is too thin you can cook over heat for 3-4 minutes. Set aside.

In a frying pan heat a small amount of oil, just enough to cover the surface of the pan and fry the tortillas on each side for about 30-60 seconds just until the start to puff and crisp. Fold the tortilla gently in half when you take then off the heat and set on a plate.

Assemble by unfolding the tortilla gently, dipping them in the hot bean mixture until the tortilla is coated then filling with chopped cheese (or other fillings) and topping with cream, cilantro, and fresh chopped vegetables.