Enfrijoladas (black bean sauced enchiladas) with chorizo, tomatillo-chipotle salsa and queso fresco

Simmer black beans about two hours until completely tender, with dried avocado leaves toasted a little in a dry skillet added to the pot like a bay leaf.

Strain the beans, keeping the liquid. Blend about three-quarters of a cup of the beans with some of the bean broth until completely smooth.

Combine with all the bean broth and reduce over medium heat to about half its original volume; season with salt.

Husk and rinse the tomatillos and broil until blackened, blistered and soft, about five minutes per side; cool completely.

Blend the tomatillos with canned chipotle to a coarse puree; season with salt, thin with a little water to a spoonable consistency, and stir in chopped white onion.

Cook the chorizo out of its casing in a skillet over medium heat about 10 minutes, stirring and breaking it up until it browns.

Spray the corn tortillas lightly with oil on each side, put them in a loosely folded plastic bag and microwave 60 seconds at full power to soften.

With tongs, dip each hot tortilla in the reduced black bean broth, fold into quarters in the sauce and plate.

Top with the browned chorizo, salsa, crumbled queso fresco, a few slices of white onion and parsley leaves.