Enfrijoladas

Clean the beans, removing broken beans and small stones; rinse in a strainer.

Cover with water in a larger bowl and soak overnight or at least four hours, until doubled; drain.

Put the beans in a pot with a piece of onion, garlic and a halved jalapeño; add eight cups of water and bring to a boil on high.

Reduce to medium-low, cover and cook 30 to 45 minutes, until tender.

Transfer to a blender with two chipotles in adobo, two teaspoons of salt, half a teaspoon of oregano and pepper; blend until smooth.

Melt one tablespoon of lard in a pan over medium heat, pour in the sauce and bring to a simmer.

Taste for salt, reduce to the lowest heat and simmer about five minutes; set aside.

Heat a little oil in a pan over medium heat and blister each tortilla, about five seconds.

Spoon sauce onto the plate; stuff each tortilla with queso fresco and diced onion, roll, and set on the sauce.

Top with more bean sauce, crema mexicana, queso fresco, red onion, cilantro and avocado slices.