Add your tomatoes, jalapeño, garlic, onion, and vegetable broth to a blender and mix on high until the texture is smooth. Add in more vegetable broth a few tablespoons at a time if it isn’t blending. After heating olive oil in a saucepan, pour in the blended mixture and let it simmer. This process intensifies the flavors, making them more robust and full-bodied.
The tortillas need a quick fry in vegetable oil. They should turn slightly crisp yet remain flexible enough for folding. Transfer them to a paper towel-lined plate to drain excess oil.
Dip the fried tortillas in the salsa to coat both sides. Transfer them to a serving plate and add a scoop of queso fresco and refried beans to the center. Fold them in half and repeat with the remaining tortillas. Happy eating!