SAUCE:

2 tbsp. canola oil
1 sm. onion, chopped
2 tbsp. whole wheat flour
1 c. water
1 (28 oz.) can crushed tomatoes
3 tbsp. vegetable broth
3 tbsp. chili powder
1/2 tsp. cumin
1 tbsp. garlic powder
1/2 tsp. oregano
1/4 tsp. cayenne
1 tbsp. maple syrup

FILLING:

2 (16 oz.) cans refried beans
1/2 c. salsa
1 1/2 c. Cheddar cheese
1 1/2 c. Monterey Jack cheese

Saute onions in oil until soft, stir in flour and cook for 5 minutes. Add remaining sauce ingredients and simmer for 20 minutes, stirring frequently. Ladle 1/2 cup of sauce in a baking pan and set aside. In a small bowl, mix together the beans and salsa.

Divide the bean mixture and 2/3 of the cheese evenly among the tortillas, roll up, and place in the baking pan. Cover with remaining sauce and cheese and bake at 375 degrees for 15-20 minutes until bubbly.