Add the beans, bean broth, chipotle, and salt to a blender (or food processor) and blend until smooth.
Heat oil in a large skillet, then individually fry the corn tortilla in the hot oil. Place on paper towels to drain excess oil and repeat.
Dip tortillas individually into the bean purée, add cheese to the center of the tortilla, and fold over one half of the tortilla or wrap like a burrito.
These enfrijoladas are an easy recipe, perfect to prepare in minutes. Serve, eat and enjoy!