Tortillas in Black-Bean Purée Recipe | Epicurious

Ingredients

• 1/2 pound dried black beans, picked over
• 7 cups water
• 1 medium onion, halved
• 2 garlic cloves, peeled and smashed
• 1/2 tablespoon salt
• 1 dried guajillo chile*
• 1 dried avocado leaf
• 1 1/2 cups plus 3 tablespoons corn oil
• 12 (6- to 7-inch) corn tortillas
• 1/2 cup crema or crème fraîche, thinned to pouring consistency with water if necessary
• 1 cup crumbled queso fresco or mild feta (1/4 pound)
• an electric coffee/spice grinder