Combine queso fresco and diced onions in a bowl and set aside.
Place the beans, broth, chipotle peppers, onion, garlic, and cumin powder in a blender or food processor.
Blend until you will have a smooth and creamy sauce.
Heat the olive oil in a saucepan. Add the beans sauce and season with salt.
Simmer for 5 minutes while stirring from time to time or until the beans mixture has thickened enough that coats the back of a spoon.
Turn off the heat and set the sauce aside.
Heat some frying oil in a pan and fry the tortillas for about 10 seconds on each side.
Transfer tortillas to a plate lined with kitchen paper towels to drain excess oil.
Dip one tortilla at a time into the beans sauce (read notes).
Place the tortilla flat on a plate and add some cheese and onion mixture.
Fold it into a half-moon or roll (whatever is easier for you).
Repeat the steps for dipping, filling, and folding each enfrijolada, placing 3-4 pieces on each plate.
Add more salsa on top and garnish with the remaining cheese and onion mixture, Mexican crema, cilantro, and any other topping you prefer.