Enfrijoladas

Ingredients

• 5 Tbsp. vegetable oil, divided
• 8 corn tortillas
• 12 oz. fresh chorizo
• 3 garlic cloves, crushed
• ½ medium white onion, thinly sliced, plus more for serving
• Kosher salt
• 2 15-oz. cans black beans, rinsed, or 3 cups Frijoles de la Olla, drained
• 1½ cups low-sodium chicken broth
• 6 oz. queso fresco or Cotija cheese, crumbled
• Cilantro leaves with tender stems and sliced avocado (for serving)

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