Begin by crumbling the queso fresco into a bowl, then add the diced onion, mixing well to combine. Set aside.

In a blender, combine the cooked beans, bean cooking water, chipotle peppers, half an onion, garlic, and cumin. Blend until smooth for 1-2 minutes.

Heat olive oil in a saucepan over medium heat and pour in the blended bean mixture. Stir, season with salt, and let it simmer for about 5 minutes.

In a separate pan, heat oil over medium heat, fry each tortilla for about 10 seconds on each side. Drain on paper towels.

Dip each warmed tortilla in the bean sauce to coat. Place a spoonful of the filling in the center, fold, and arrange on a platter.

Drizzle additional bean sauce over the enfrijoladas, sprinkle with queso fresco, cilantro, and desired toppings. Serve warm.