Place top rack in oven about 10 inches from broiler. Preheat broiler to high. Line a baking sheet with aluminum foil paper. Drizzle the pan lightly with oil. Place the tomatillos and chile peppers skin sides up onto baking sheet. Add the garlic. Broil for 20 minutes. Remove from oven and let cool. Once cooled, remove skins from garlic and transfer all to the blender. Add the cilantro, water and salt to taste. Blend on high until smooth. Pour into bowl and reserve.
Before you assemble the tacos, make sure all your garnishes are prepped.
At the same time, preheat a skillet and a large griddle pan to medium heat on two separate burners. To the skillet, add 1/3 cup of oil and let it heat for a a few minutes. To the griddle pan drizzle on a light layer of oil and heat for a 2 minutes.
When ready, to the skillet, add 4 slices of the queso de freir. On the griddle pan, place 4 tortillas. After 40-50 seconds, check the cheese. If golden brown, flip over. Flip the tortillas. Once cheese is browned nicely on both sides, place one slice on each tortilla. Fold the tortillas over like a taco. Continue cooking, turning as needed, until tacos are crispy on both sides. Transfer to serving plate and tent loosely with foil paper to keep warm.
To serve, carefully open tacos and add beans to one side and roasted tomatillo salsa to the other side. Garnish with lettuce, tomato, crema, avocado, lime and cilantro.