Black Bean-Bathed “Enchiladas” with Chorizo - Rick Bayless

Ingredients

• 12 ounces dried black beans, picked over for any stones or debris
• Handful of dried avocado leaves, lightly toasted in a dry skillet (optional)
• 1 to 2 canned chipotle chiles en adobo, roughly chopped
• 6 garlic cloves, peeled and halved
• Salt
• 8 ounces (about 1 cup) Mexican fresh chorizo sausage, removed from its casing
• About 1/2 cup Roasted Tomatillo Salsa OR
• About 1/2 cup Smoky Chipotle Salsa
• About 1/2 cup crumbled Mexican queso fresco or other fresh cheese like salted pressed farmers cheese or goat cheese
• A couple of thin white onion slices, broken into rings and rinsed
• A handful of flat-leaf parsley leaves
• 12 corn tortillas
• A little vegetable oil, for brushing or spraying the tortillas