1. Set a medium pan on medium-high heat and add oil. Once hot, add diced onion, whole garlic cloves, and Serrano pepper. Sauté for 5 minutes or until fragrant.
2. Add in puya chili pepper and saute for 1 minute.
3. Add cooked beans, salt and vegetable broth to the pan with the vegetables and bring to a simmer for 5 minutes.
4. Add everything from the pan to a blender and blend until smooth.
5. Pour the bean puree back into the pan and heat it up until it barely simmers. Now you can choose one of two ways to serve your enfrijoladas:

Super soft and saucy:

1. Submerge one corn tortilla at a time into the bean puree pan. Make sure to fully submerge the tortilla in the bean mixture for only 1 minute and no longer to avoid it getting too soggy.
2. Add optional filling (cheese/avocado). While still in the pan, Use a spatula to fold it halfway and remove it to place on a plate.
3. Repeat the process until all tortillas have been dunked and covered in bean mixture.
4. Serve with your favorite toppings!

More texture/less saucy:

1. Warm tortillas on a separate griddle/comal. Add filling if desired.
2. Pour bean puree over the tortillas.
3. Add toppings like vegan queso fresco, cilantro, avocado, and enjoy!