Queso Fresco and Watercress Enfrijoladas

Combine beans, crema, epazote, broth and bouillon in a blender. Blend until smooth.

Heat 1 tablespoon cooking oil in a large skillet over medium heat. Stir in bean sauce and bring to a simmer; about 5 minutes. Set aside and keep warm.

Combine queso fresco, onion and watercress in a medium bowl. Stir to combine.

Heat remaining cooking oil in a large skillet over medium heat. Lightly fry each tortilla about 10 seconds on each side. Stack them on a plate. Fill each tortilla with queso fresco and watercress mixture and roll. Place 2-3 on a serving plate and drizzle with bean sauce. Top with more queso fresco and watercress mixture, red onion slices and serrano slices. Serve.