Tortillas in black bean sauce (Enfrijoladas)

1. In a pot, soften half the onion, finely chopped, and the garlic in a little oil, then add the cooked (or canned, rinsed) black beans and the water and simmer for 5 minutes.

2. Blend the beans with the chipotle chili into a silky sauce the thickness of single cream; thin with more water if needed, season with salt and keep warm.

3. Dip the tortillas one at a time into hot oil for a few seconds so they become pliable, and drain on kitchen paper.

4. Dip each tortilla into the hot bean sauce to coat both sides, then fold it in half or in quarters and place on a plate; allow 3 tortillas per plate.

5. Spoon over the remaining sauce, sprinkle with crumbled queso fresco (or a mix of feta and ricotta), and garnish with sour cream, thin onion rings and avocado slices.

6. Serve immediately, while the tortillas are still soft and hot.

Tip: For a more filling version, tuck a little shredded chicken or scrambled egg into each tortilla before folding.