-
1
Cook the beans. Place the black beans, avocado leaves if you are using them and 6 cups of water in a large (4-quart) saucepan. Bring to a boil over medium-high, lower the heat and simmer until the beans are softened and completely cooked through, about 2 hours. Remove from the heat and strain the beans, reserving the cooking liquid.
-
2
Make the black bean sauce. Add 3/4 cup of the cooked beans and 2 cups of the cooking liquid to a blender and puree until smooth. Pour the puree and the remaining broth into the saucepan and bring to a boil over medium-high. Boil, stirring regularly, until the bean sauce is reduced to 2 cups, about 30 minutes. The consistency should be very saucy, like a very light bean soup; if necessary, stir in a little water. Taste and season with salt, usually a generous teaspoon. Cover and set over the lowest heat. Save the remaining beans for another meal.
-
3
Fry the chorizo. In a medium (9-inch) skillet, fry the chorizo over medium-low (add a little oil if it doesn't begin to render fat right away) until done, about 10 minutes, breaking up any clumps as it cooks. Keep warm over low heat or in a low oven.
-
4
Warm the tortillas. Lightly brush or spray both sides of each tortilla with oil. Slide into a plastic bag and microwave on high (100%) for 1 minute to warm and soften.
-
5
Finish the enfrijoladas. One by one, dip the tortillas into the hot bean broth, fold into quarters and divide among four warm dinner plates, slightly overlapping each pair. Spoon a portion (about 1/4 cup) of the remaining hot bean broth over each pair of quartered tortillas, splash with some of the Chipotle or Roasted Tomatillo Salsa, then sprinkle with chorizo, crumbled cheese, sliced onion and chopped parsley. Serve immediately.
