Heat a skillet over medium heat and add a drizzle of olive oil. Sauté finely chopped onions for about 5-7 minutes until soft and golden-brown.

Add minced garlic, chopped chipotle peppers, cumin, and tomato paste. Cook for an additional minute, stirring constantly until fragrant.

Add drained and rinsed black beans along with vegetable stock to the skillet. Gently mash some beans with a fork while simmering for 5-6 minutes.

Finish with a squeeze of fresh lime juice, stirring well.

Wrap corn tortillas in a damp paper towel and heat in the microwave for about 30 seconds.

Preheat oven to 400°F (200°C). Lightly coat a baking sheet with oil.

Take a warmed tortilla, add a scoop of black bean filling, sprinkle cheese, and fold.

Transfer to baking sheet and bake for 15-20 minutes, flipping halfway through.

Remove from oven and let cool for 3-5 minutes before serving.