Add a drizzle of oil to a pan over medium heat, and bloom the minced onions and garlic until fragrant. Add in canned beans (with their liquid is fine). Add a sprinkle of salt and chili powder. Bring to a simmer and allow to warm through, soften, and infuse for 10-15 minutes.

In a blender or food processor, puree leftover beans until smooth. Add a bit of broth or water as needed — they should be pourable like a sauce but still thick enough to coat tortillas.

• Taste and adjust with more salt or chili powder, if desired. Pour into a wide bowl or pot, cover to keep warm, and set aside.

Add a layer of oil to a skillet over medium heat.

One by one, pass tortillas through the oil, coating each side and warming them through until pliable. Stack on a plate on the side.

• Don’t skip this step — par-frying the tortillas makes them pliable so they don’t break when folded over and resilient against becoming soggy.

Gather or prep any fillings, as desired.

Dip each tortilla through the bean puree, making sure to coat each side. Lay on a plate, add a line of fillings to one side, and fold over. Repeat with remaining tortillas. Spoon any remaining beans over the top. Garnish & serve.