black bean enchiladas

These are time intensive but oh so tasty.  First I cook up a pot of black beans and then make them into a sauce - basically like thin refried beans.  Then I dip corn tortillas into the hot bean sauce to soften and coat; fold in quarters and place on the plate.  I pour a bit more of the bean sauce on top and garnish with white onion, parsley, chorizo, tomatillo salsa, and crumbled queso fresco.