Prepare a 10-inch frying pan.

Heat lard or pork drippings in the pan over medium heat.

Add finely chopped onions to the pan and sauté until softened, without browning.

Add 1 cup of cooked beans with their broth to the pan.

Mash the beans well over high heat using a bean masher or wooden potato masher.

Gradually add the remaining beans, mashing continuously until you achieve a coarse puree consistency.

Continue cooking the puree until it begins to dry out and sizzle at the edges, indicating it is separating from the pan surface.

Tilt the pan from side to side while cooking to help the puree form a loose roll.

Allow the puree to cook for approximately 15 to 20 minutes, until a roll forms.

Tip the bean roll onto a serving dish, similar to folding an omelet.

Garnish the roll with crumbled queso fresco.

Adorn with crisp triangles of fried flour tortillas or tortilla chips.

Decorate as desired.