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1
Combine the cooked black beans, their cooking liquid (with epazote), and the chipotle or pasilla negro in a blender. Process until completely smooth. Pass through a medium sieve, pressing with the back of a ladle, discarding solids. The result should be a fluid, dark purée — the texture of thin pouring cream.
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2
Heat the lard in a wide, heavy saucepan over medium heat until shimmering. Pour in the strained bean purée carefully — it will sputter. Fry, stirring constantly, until the sauce deepens in colour and the raw starchy edge cooks out, 3 to 4 minutes. Adjust consistency with reserved bean liquid: the sauce must coat a spoon but run off it in a thin, even sheet, not in slow ribbons. This is the step on which the dish lives or dies — a sauce too thick will clump and smother the tortilla; too thin, it will run from the plate.
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3
Keep the black bean sauce warm over the lowest heat, or set the pan in a bain-marie. It must remain warm throughout service — a cold sauce coats but does not penetrate the tortilla.
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4
Warm each tortilla briefly in a dry skillet or directly over a gas flame, turning once, until pliable and just beginning to show faint colour. The tortilla should bend without cracking.
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5
Working one tortilla at a time, dip it into the warm bean sauce, turning to coat both sides. The contact should be brief — a dip, not a soak. Lift it out and lay it flat. Place a modest amount of filling (crumbled queso fresco or shredded chicken) across the centre. Do not overfill; the bean sauce is the main event. Fold or roll the tortilla closed and place seam-side down on a warmed plate. Repeat with two more tortillas per portion, working quickly.
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6
Spoon additional warm bean sauce over the assembled enfrijoladas. Finish with crema, crumbled queso fresco, and thinly sliced raw onion. Serve immediately with lime wedges. The surface should appear glossy and evenly sauced; a dull, thickening skin signals the dish has waited too long.