Blend the cooked pinto beans, bean broth, chipotle peppers, and salt until smooth. Adjust the thickness by adding more bean broth if needed, aiming for a creamy texture.

Heat oil in a skillet over medium heat. Fry each corn tortilla for about 1 minute on each side until lightly golden, then drain on paper towels to remove excess oil.

Dip each tortilla into the bean sauce to coat, then place a generous amount of queso fresco in the center, fold them over gently, and keep warm under foil.

Garnish your enfrijoladas with diced onion, sliced avocado, chopped cilantro, and sliced jalapeños for that extra burst of flavor and freshness just before serving!