Directions

1. Heat a large skillet over medium-high and add 2 tbsp of oil. Working in batches and adding more oil if it runs low, cook each tortilla just until it gets a little color, about 1 minute per side. Set aside.

2. Heat remaining 2 tbsp of. oil in the same skillet over medium-high. Add garlic and 1/2 onion, season with salt, and cook, tossing occasionally, until tender and beginning to brown, about 6 minutes. Using a slotted spoon, transfer garlic mixture to a blender; reserve the pan with oil. Add beans and broth to blender and purée until smooth (it should be the consistency of yogurt; add more broth if needed). Taste and season with salt if needed.

3. Set reserved pan over medium-high heat with its oil. Transfer bean purée to skillet and bring to a boil. Reduce heat to low. Working one at a time and using tongs, dip tortillas in bean purée, turning to coat and leaving until softened, about 3 seconds per side (they will soften more as they sit). Transfer to a baking sheet as you go. Spoon 2 tbsp. cheese across the center of each tortilla; fold over like a taco.

4. Divide among plates and spoon remaining bean purée over. Top with cilantro, avocado, more sliced onion, and remaining cheese.