Enfrijoladas

Directions

1. Rinse the beans, place in a saucepot and cover generously with water. Bring to a boil over medium heat, reduce the heat and simmer, loosely covered, till tender, 1 hour. Drain, reserving the water. Set the beans aside.
2. Meanwhile, toast the avocado leaves and chiles in a skillet or possibly on a griddle over high heat till fragrant, no more than 30 seconds. Set aside. Remove the chiles to a bowl of warm water to soak till softened, about 10 min. Drain.
3. Place the beans, the avocado leaves, chiles, 2 cloves of garlic and just sufficient of the reserved bean cooking water to facilitate blending in a blender. Blend well till pureed, working in batches, if necessary.
4. Heat 1/4 c. of oil in a large skillet over medium heat. Add in the onion and 3 cloves of garlic and cook till lightly browned, 3 to 4 min. Throw away the onion and garlic. Add in the grnd bean mix and sufficient water (use the bean cooking water, if any remains) to thin to the consistency of an enchilada sauce, cooking till blended and heated through.
5. Meanwhile, stack the tortillas, wrap them in wax paper or possibly parchment paper and microwave to soften, 2 min. Heat the remaining 3/4 c. oil in a skillet to 350 degrees. Fold the tortillas in quarters and fry, one at a time, for a few seconds each side. Don't allow them to become crisp. Drain on paper towels.
6. To serve, place the folded tortillas, a few at a time, in the bean mix just till softened. Don't let them soak too long or possibly they will dissolve. Place the tortillas on a plate, spoon additional sauce over them, top with the cheese and garnish with some of the parsley and onion slices.
7. This recipe yields 6 servings.