Oaxacan-style enfrijoladas

Cook black beans with chorizo, onion, chile pasilla oaxacano and avocado leaves until completely tender.

Variation: cook the black beans with a handful of garlic and a couple of chipotle chilies, chorizo optional, about a couple of hours.

Toast the avocado leaves in a dry skillet before adding them like a bay leaf; remove them before blending.

Blend the hot beans: remove the lid's center, cover the top with a doubled towel and blend on low to a completely smooth puree; return the sauce to the pot.

Fold a dozen tortillas into a clean kitchen towel in a steamer, cover, bring to a rolling boil on high until steam puffs out, then turn off and let sit about 15 minutes.

Cook chorizo, mashing it up, for the topping.

Thin the bean sauce with a little water to the consistency of a light cream soup.

Ladle warm bean sauce onto a plate, coat a hot tortilla on both sides in it, fold into quarters, repeat, and spoon more sauce over.

Top with roasted tomatillo salsa, chorizo, crumbled queso fresco, a few onion rings and flat leaf parsley leaves.