Refried Black Beans With Chorizo, Tortillas & Avocado

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1 tablespoon vegetable oil

12 to 16 ounces Mexican-style chorizo

1/2 onion, minced

2 cloves garlic, minced

3 1/2 cups drained cooked black beans (see recipe) or two 14-ounce cans, with reserved liquid

-- Crumbled queso fresco or grated Monterey Jack cheese

1 to 2 avocados, sliced

8 to 12 small warm corn tortillas

-- Salsa to serve

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