In a large blender, add the black beans (with 1/2 cup cooking liquid OR 1 of the 2 cans undrained), garlic, chipotle pepper, onion, oregano and cumin. Puree until the black bean sauce is smooth.
Heat the tablespoon of oil in a Dutch oven over medium-high heat. Carefully pour in the black bean mixture and fry. Stir frequently, until the mixture is hot and bubbly (See Note 2). Set aside to cool and season to taste with salt.
In a skillet over medium-high heat add the 1/2 cup oil and heat up. Gently and quickly fry the corn tortillas until warm and pliable, about 15 seconds a side. Transfer to a plate.
Assemble the enfrijoladas by dipping each fried tortilla into the black bean mixture, coating both sides. Transfer to a plate and fill with cheese. Fold it over like a taco or roll it up like an enchilada. Place 2-3 per plate.
Serve immediately with more cheese crumbled on top, a drizzle of Mexican crema, cilantro and pickled red onion.
Notes
Either cook your own black beans and cool, reserving 1/2 cup cooking liquid or use 2 15 ounce cans of black beans. Drain one can and leave liquid in other. If cooking black beans from dried beans that you soaked overnight, try adding an avocado leaf or two to the beans while cooking. Avocado leaves are like a Mexican bay leaf, they add so much flavor (licorice, anise notes) and I feel is essential in any black bean dish if making from scratch. I highly recommend you use them if you can. I find them at any Mexican market or the Mexican food aisle next to bags of dried chilies and seasonings in my market. Once they’ve cooked with the beans, discard them like a traditional bay leaf in cooking, don’t eat them.
If this gets too thick, simply add some water and stir through. We want this the consistency of enchilada sauce.