Instructions:

• Saute the onion until soft then add potato and cook until the it's soft and cooked through.
  
• While you wait for the potatoes to cook prepare the bean sauce. Simply place all of the bean sauce ingredients, except the oil, into a blender and blend until you have a smooth sauce. If needed add more broth or water to the blender. Once done set the bean sauce aside.
• Back to the potatoes, check to see if they've cooked through and once they have add the minced garlic and saute for a couple of minutes before adding the frozen collard greens. Stir until well combined, add a pinch of sea salt and cook until the collard greens are defrosted, warm and evenly distributed throughout the potatoes. Taste and if needed add a bit more salt. Turn the heat to low while you wait for the collards to defrost and in the meantime continue to the next step.
• While you wait for the collards, in a sauce pan add the 1.5 Tablespoons of oil and once warm carefully pour in the bean sauce. Simmer for 15 minutes or until you can no longer taste the raw onion and the sauce has thickened up a bit.
• Once the filling and beans sauce are done heat half cup of oil in a frying pan. Once hot carefully fry all 12 of the tortillas just for a minute or two, all we want is for them to soften and stay bendable -- don't over fry as they'll get crispy and you won't be able to bend them. Drain the fried tortillas on a paper towel lined plate.
• To assemble the enfrijoladas. Take one of the fried tortillas and dip into the bean sauce until well coated. Place on a plate then add the filling and fold in half or half moon shape. Serve 3 to 4 enfrijoladas per person. Drizzle plenty of bean sauce over the plated enfrijoladas then top with cotija cheese and avocado slices or anything you'd like. For the quarter folded enfrijoladas, dip into beans sauce, place on plate then fold in half then again in half to form triangle shaped quarters. Drizzle with bean sauce and serve the stuffing on the side and top with any of the suggested toppings.