Rinse the beans, place in a saucepot and cover generously with water. Bring to a boil over medium heat, reduce the heat and simmer, loosely covered, until tender, 1 hour. Drain, reserving the water. Set the beans aside.
Meanwhile, toast the avocado leaves and chiles in a skillet or on a griddle over high heat until fragrant, no more than 30 seconds. Set aside. Remove the chiles to a bowl of hot water to soak until softened, about 10 minutes. Drain.
Place the beans, the avocado leaves, chiles, 2 cloves of garlic and just enough of the reserved bean cooking water to facilitate blending in a blender. Blend well until puréed, working in batches, if necessary.
Heat 1/4 cup of oil in a large skillet over medium heat. Add the onion and 3 cloves of garlic and cook until lightly browned, 3 to 4 minutes. Discard the onion and garlic. Add the ground bean mixture and enough water (use the bean cooking water, if any remains) to thin to the consistency of an enchilada sauce, cooking until blended and heated through.
Meanwhile, stack the tortillas, wrap them in wax paper or parchment paper and microwave to soften, 2 minutes. Heat the remaining 3/4 cup oil in a skillet to 350 degrees. Fold the tortillas in quarters and fry, one at a time, for a few seconds each side. Do not allow them to become crisp. Drain on paper towels.
To serve, place the folded tortillas, a few at a time, in the bean mixture just until softened. Do not let them soak too long or they will dissolve. Place the tortillas on a plate, spoon additional sauce over them, top with the cheese and garnish with some of the parsley and onion slices.
From: Maria Lopez of Guelaguetza restaurants on Olympic Boulevard and 8th Street, Los Angeles
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