Enfrijoladas are a staple breakfast dish in Oaxaca.  To this day, it is our children's favorite meal at our restaurant (Guelaguetza).  You can make the beans ahead of time.  They keep great in the fridge for up to three days.  

(recipe featured in Food & Wine, adapted from our book, OAXACA, Home cooking from the Heart of Mexico)

FOR THE BLACK BEANS :

• 1 pound dried Oaxacan black beans
• 5 cups water, plus more for soaking beans
• 1 small white onion, peeled
• 3 medium garlic cloves, smashed 
• 2 dried avocado leaves or 1/8 teaspoon fennel seeds
• 1 epazote sprig, rinsed and roughly chopped (about 3 tablespoon) or 1/2 teaspoon dried oregano
• 1 tablespoon fine sea salt 

FOR THE ENFRIJOLADAS:

• 1 chile de árbol, stemmed and toasted
• 1/2 cup plus 1 tablespoon vegetable oil, divided
• 12 (6-inch) white corn tortillas
• Fine sea salt, to taste
• 8 ounces Oaxaca cheese or low-moisture mozzarella, torn into strands
• 2 ounces queso fresco, crumbled (about 1/2 cup)
• Thinly sliced white onion and chopped fresh flat-leaf parsley, for garnish

DIRECTIONS:

Make the black beans

Place beans in a large pot; add water to cover by at least 2 inches. Let soak at least 8 hours or up to overnight. Drain beans.

Combine drained beans, 5 cups water, onion, garlic, and avocado leaves in a large pot; bring to a boil over medium. Cover and reduce heat to medium-low; simmer, stirring occasionally, until beans are tender and creamy, 1 hour and 30 minutes to 2 hours. Remove from heat. Remove and discard onion, garlic, and avocado leaves. Stir in epazote and salt. Drain beans, reserving cooking broth.

Make the enfrijoladas

Combine chile, 2 cups cooked beans, and 2 1/2 cups bean cooking broth in a blender. (Reserve remaining 4 cups beans and any remaining cooking broth for another use.) Process mixture until smooth, about 30 seconds. Set aside.

Heat 1/2 cup oil in a large skillet over medium. Fry tortillas, 1 at a time, until soft and pliable, 10 to 20 seconds per side; transfer to a baking sheet lined with paper towels to drain. Set aside.

Heat remaining 1 tablespoon oil in a medium saucepan over medium. Add bean mixture; cook, stirring often, until simmering, 4 to 5 minutes. (The consistency should be similar to heavy cream; stir in water or additional reserved cooking broth, 1/4 cup at a time, if needed to loosen.) Remove from heat; season with salt to taste.

Place 1 tortilla in hot bean mixture in pan; let soften, about 15 seconds per side. Place tortilla on a serving plate, and fold in half. Repeat process with remaining 11 tortillas, placing 3 folded tortillas on each of 4 plates.

Spoon remaining hot bean mixture evenly over tortillas (about 1/3 cup each). Sprinkle evenly with Oaxaca cheese and queso fresco; garnish with sliced onion and chopped parsley.