Combine queso fresco and diced onions in a bowl and set aside.
Place the beans, broth, chipotle peppers, onion, garlic, and cumin powder in a blender or food processor.
Blend until you will have a smooth and creamy sauce.
Heat the olive oil in a saucepan. Add the beans sauce and season with salt.
Simmer for 5 minutes while stirring from time to time or until the beans mixture has thickened enough that coats the back of a spoon.
Turn off the heat and set the sauce aside.
Heat some frying oil in a pan and fry the tortillas for about 10 seconds on each side.
Transfer tortillas to a plate lined with kitchen paper towels to drain excess oil.
Assemble enfrijoladas
Dip one tortilla at a time into the beans sauce (read notes).
Place the tortilla flat on a plate and add some cheese and onion mixture.
Fold it into a half-moon or roll (whatever is easier for you).
Repeat the steps for dipping, filling, and folding each enfrijolada, placing 3-4 pieces on each plate.
Add more salsa on top and garnish with the remaining cheese and onion mixture, Mexican crema, cilantro, and any other topping you prefer.
Notes
Instead of dipping the tortillas in the sauce, you can stuff them, arrange them on a plate and then add sauce over, this step will prevent the tortilla from breaking and falling apart.
Homemade corn tortillas are sturdier and hold better the sauce, check up our recipe for tortillas and make them yourself!
For extra flavor, add more garlic cloves, more cumin, and more chilies if you want.
For a healthier dish, skip frying the tortillas and just warm them up in a griddle or comal.