SOAK the “chiles” in boiling water until they get soft and grind with tomatoes.
HEAT the oil in a pot, add garlic and onion and move constantly. Strain the tomato with chile and pour it in the pot. Cook until it starts boiling.
ADD beans with its soup, season with orégano. Heat for 20 minutes over low heat.
SERVE on individual plates and distribute tortillas and avocado among all plates.