| Step 1 |
Sauté the onion in cooking oil until translucent. |
| Step 2 |
Blend the onions with the beans, epazote. Add a splash of water or chicken stock if too thick. |
| Step 3 |
Return the mixture to the frying pan and bring it to a boil. |
| Step 4 |
In a separate frying pan, fry the tortillas until glossy and malleable. Coat them with the bean mixture. |
| Step 5 |
Use a fork or tongs to remove the tortillas one by one and fold them on the serving plates. Coat with extra bean sauce. |
| Step 6 |
Garnish with avocado slices and grated cheese. |
