||Sauté the onion in cooking oil until translucent.
||Blend the onions with the beans, epazote. Add a splash of water or chicken stock if too thick.
||Return the mixture to the frying pan and bring it to a boil.
||In a separate frying pan, fry the tortillas until glossy and malleable. Coat them with the bean mixture.
||Use a fork or tongs to remove the tortillas one by one and fold them on the serving plates. Coat with extra bean sauce.
||Garnish with avocado slices and grated cheese.