Step 1

In a large blender, add the black beans (undrained), chipotle peppers, onions, garlic and oregano. Blend until the black bean sauce is silky smooth.

Step 2

Heat a medium pot or skillet over medium-high heat. Add the olive oil and pour in the black bean sauce. Cook, stirring frequently, until the mixture is hot and bubbly. (If the sauce ever gets too thick, simply add some water or broth and mix it in.)

Step 3

Heat up the corn tortillas on a skillet or in the microwave for 1 minute, until warm and pliable.

Step 4

To assemble the enfrijoladas, dip each tortilla into the black bean sauce. Transfer tortilla to a plate and fill with cheese. Roll it up like an enchilada or fold it over like a taco.

Step 5

Serve immediately with  fresh cilantro, sour cream and red salsa.