• Heat cashew milk over medium high heat.
• Melt butter in a medium saucepan. Don't let the butter brown.
• Cook flour and butter for 3-4 minutes to remove the floury taste.
• Whisking constantly, stream in heated cashew milk.
• Whisk often to avoid sticking to the bottom of the pan. Let sauce cook and thicken, usually about 10 minutes, until sauce coats the back of a spoon.
• Add cheese, large handfuls at a time, melting the cheese between additions.
• Cook along for another few minutes until nice and thick.
• Taste the sauce for salt. Always taste first because different cheeses have different salt content.
• Add pepper to taste.

To Assemble

• Heat tortillas, one at a time in a dry pan over high heat. If you have a gas stove, tortillas can be heated directly over open flame for a few seconds.
• Spread a few tablespoons frijoles in the center of the tortillas shell. Add as much of your filling as you like.
• Roll tortilla and place seam side down on serving plate. Top with cheese sauce and any toppings that you like.