In sauce pan, gently heat olive oil. Add flour and stir until the mixture is golden brown. Mix in chile pepper powder. Slowly add 1 cup of vegetable stock (you can also use chicken stock or good water), and stir until blended. Add garlic and a bit of salt. Simmer on low heat, stirring, for about 15 minutes, until the sauce thickens. Meanwhile, prepare and heat beans. Heat tortillas. Serve beans on tortillas with red chile sauce, cheese, yogurt, and fried egg, as desired.
makes about ¾ cup of sauce.