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In a large saucepan over low heat, gently cook the onion in the lard until the onion slices are almost falling apart.
Add the garlic and continue cooking until the garlic is soft.
Add the beans and broth and continue cooking until the beans are warmed through.
Mash with a machacadora (wooden bean masher) or a potato ricer until the mixture is somewhat smooth but still has a little texture.
In a skillet over medium-high heat, heat the oil until almost smoking.
Using tongs, dip a tortilla in the hot oil for a quick bath, then transfer to paper towels or a paper bag to drain while you repeat with the remaining tortillas.
Dip a tortilla into the bean mixture, coating it well on both sides.
Place on an individual plate, sprinkle with a little cheese, and then fold in half.
Sprinkle with a little more cheese and garnish with cilantro and onion.
Repeat with the remaining tortillas, allowing 2 tortillas per serving.
Top with a dollop of sour cream, if you like.
Serve immediately.