Step 1

Add the beans, garlic, chipotles and salt to a blender and puree until smooth.  Add stock (or water) until the puree has the consistency of a thick soup.  Taste for seasoning and heat level.

Step 2

Warm the corn tortillas in the oven or microwave.  Place a big dollop of bean puree on a plate.  Dredge one side of a tortilla in the bean puree.  Flip the tortilla and fill with onion and cheese.  Roll tight and place in a baking dish seam side down (add some puree to the baking dish to prevent sticking).

Step 3

Continue rolling all of the tortillas -- this batch was enough for 8 rolled tortillas.

Step 4

Cover the tortillas in the baking dish with the remaining bean puree.  Bake at 425F for 8-10 minutes or until the cheese has melted.

Step 5

Serve immediately and top with your choice of avocado, cheese, cilantro and Crema.