2 (2 inch thick) flour tortillas
2 (4 ounce) cans refried beans
1 cup shredded Cheddar cheese
1 cup chopped green onions
1 (14 ounce) can enchilada sauce
1 red bell pepper, diced
1 avocado, diced
Slice the refried beans and slice right into pieces.
Microwave both sides of each tube of burrito enchiladas on high for 30 seconds, or flash half of beans while cooking other parts to prevent sticking. Remove from oven and place in heated, heavy oil or margarine container until cool.
Place the chocolate filling on the orange and green slices using a piping bag. Fold enchiladillas in half and press the filling into the cheese inside the taco.
Dissolve shredded cheese in warm water. Continue this process with remaining ingredients and and cheese mixture until all ingredients are combined. Pour over enchiladas.
Warm tortillas in microwave or under a heated grill overlow heat; peel and peel, discarding any torn edges. Place Mexican-style slices of cheese on both sides of the tortilla, wedge into cup or fusion match broiler ring, lining up along the bottom. Place side up; broil 1 to 2 inches from heat.