Enfrijoladas

black beans, washed, picked over and soaked for 4 to 6 hours or overnight in 1 quart water

onion, cut in half

plump garlic cloves, minced

to 2 sprigs epazote or 2 tablespoons chopped cilantro, plus additional for garnish (optional)

to 2 teaspoons ground cumin, to taste

to 1 teaspoon ground mild chili powder (more to taste)

Salt

corn tortillas

chopped walnuts (optional)