Enfrijoladas (Another Breakfast Tortilla Based Dish)

This is basically cold refridgerated corn-tortillas simmered quickly in a bean broth (from leftover coooked pinto-beans in a generous amount of liquid), filled with fresh Mexican Cheese or refried beans, rolled up a little bit of broth ladled over and topped with a mixture of fresh cheese, minced onion and oregano.
Very fast, simple. No pictures I was in a hurry on Saturday which is when I made this for breakfast. Not my favorite dish but a good filling breakfast.
Not even sure if worth posting since it's such a simple home-style dish that a lot of people not familiar with this type of food would make but anyways here goes.

Ingredients:
-Tortillas (depends how many ppl your serving and how much you eat)
-Left over pinto beans in its broth (boiled 2 hrs. with ½ onion 3 clove garlic and generous amount of liquid salted towards end)
-For filling some refried beans or simply the beans in the broth OR some Fresh Crumbled Mexican Cheese
Topping (Mix the following 3 ingredients)
-½-1 lbs. fresh Mexican Cheese or less crumbled finely
-½ onion minced
-1-2 tsp, dried crumbled oregano

Directions:
(1)In a pan heat leftover pinto beans along with a generous amount of the bean broth bring to a boil then lower to medium
(2)Place the tortilla in their for about 30 seconds until flexable.
(3)Put on a plate fill with refried beans or crumbled fresh Mexican cheese or whole pinto beans from the broth.
(4)Roll it up
(5)Top with the topping.