Enfrijoladas

Steps

1. Drain the black beans over a bowl to save their liquid: you need 150 ml (2/3 cup) of it. Slice the white onion and crush the garlic. For the toppings, finely dice the red onion, chop the cilantro, crumble the queso fresco, cut the lime into wedges, and slice the avocado at the last minute.
2. Heat 1 tablespoon of the neutral oil in a large deep skillet over medium heat. Cook the white onion for 4 minutes until tender and golden at the edges, then add the garlic, cumin and dried oregano for 30 seconds, just until fragrant.
3. Transfer the contents of the skillet to a blender with the black beans, the 150 ml (2/3 cup) of reserved bean liquid, the vegetable broth, the chipotle pepper in adobo and half the salt. Blend for 1 minute until perfectly smooth.
4. Return the skillet to medium heat with 1 tablespoon of the neutral oil. When it's hot, pour in the bean purée all at once: it will sizzle and spatter, which is what you want. Simmer for 4 to 5 minutes, stirring, until the sauce has the consistency of heavy cream and coats the back of a spoon. Taste, adjust the salt, then keep it over very gentle heat.
5. In a small skillet, heat the remaining 4 tablespoons of neutral oil to 350°F (180°C): a tortilla dipped in should sizzle immediately. Pass each corn tortilla through the oil for 5 to 10 seconds per side, just until soft and glossy but not crisp, then drain on paper towels. Stack them under a kitchen towel to keep them warm.
6. Beat the eggs with the rest of the salt. Melt the butter in a nonstick skillet over medium heat, pour in the eggs and slowly push them from the edges toward the center with a spatula for 2 to 3 minutes. Take them off the heat when they form large, tender curds that are still glossy: they finish cooking off the heat.
7. Dip a tortilla into the hot sauce to coat both sides, lay it on a plate, spoon some scrambled eggs over one half and fold it into a half-moon. Repeat with the rest, 3 per plate, overlapping them.
8. Spoon the remaining black bean sauce over the enfrijoladas. Top with crumbled queso fresco, a drizzle of sour cream, avocado slices, red onion and cilantro, and serve right away with the lime wedges.