Enchiladas Huastecas con Cecina

1/4 lb queso fresco
1 can refried beans (La Costena brand)
1 tsp unsalted butter
1/2 lb Cecina de Res  (a thin salt-cured beef)
4 corn tortillas (La Providencia or El Milagro brand)

Marinate the Cecina in orange juice about 20 minutes. Then rinse with water.
Grate the fresh cheese
Warm the black beans in butter (add water if too thick)
Heat a griddle to sear the Cecina for 2 minutes on a dry pan, turn and fry for 1 minute.
Warm up the tortillas on each side in a dry heated pan
Fill the tortillas with grated cheese and fold over
To serve:  Plate the enchilada and black beans with Salsa Verde and garnished with some grated fresh cheese.  Place the cooked cecina on the side.  Pass around the Spicy Green salsa.

This recipe comes from the Mexican state of San Luis Potosi.