In a mixing bowl, combine diced onion and crumbled queso fresco for the filling. Set aside.

In a blender, combine cooked beans, vegetable broth, chipotle in adobo, onion, garlic, and cumin. Blend until smooth.

Heat a skillet over medium heat, drizzle olive oil, and pour in the blended bean mixture. Simmer for 10 minutes, stirring occasionally.

In a frying pan, heat oil over medium-high heat. Fry each tortilla for about 30 seconds on each side.

Dip each tortilla into the warm bean sauce, fill with the mixture, and fold or roll them.

Ladle extra bean sauce over filled enfrijoladas and top with Mexican crema, avocado, onions, and chilies.