This hearty vegetarian dish is the ultimate comfort food:
serves a similar purpose as a bay leaf—imparting deep flavor before being removed prior to serving, leaving a faint fennel-like flavor behind.1 small white onion, peeled1 epazote sprig, rinsed and roughly chopped or 1/2 teaspoon dried oregano1/2 cup plus 1 tablespoon vegetable oil, divided8 ounces Oaxaca cheese or low-moisture mozzarella, torn into strandsThinly sliced white onion and chopped fresh flat-leaf parsley, for garnishPlace beans in a large pot; add water to cover by at least 2 inches.
Process mixture until smooth, about 30 seconds. Set aside.Heat 1/2 cup oil in a large skillet over medium. Fry tortillas, 1 at a time, until soft and pliable, 10 to 20 seconds per side; transfer to a baking sheet lined with paper towels to drain. Set aside.Heat remaining 1 tablespoon oil in a medium saucepan over medium. Add bean mixture; cook, stirring often, until simmering, 4 to 5 minutes. Remove from heat; season with salt to taste.
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