Gather all your ingredients and preheat your oven to 400°F (200°C). Rinse and drain the black beans, chop the onion and garlic.

In a large skillet over medium heat, add oil and sauté the chopped onion until soft and golden, about 5 minutes. Add minced garlic, chipotle peppers, cumin, and chili powder, cooking for an additional 1-2 minutes.

Reduce heat to low, stir in black beans and vegetable stock. Lightly mash the beans, letting them simmer for about 5 minutes. Squeeze in fresh lime juice.

Wrap corn tortillas in a damp paper towel and microwave for 30 seconds to enhance flexibility.

Lightly oil a baking sheet and place a warmed tortilla down. Add a scoop of the black bean mixture and sprinkle with cheese. Fold the tortilla over.

Arrange the tacos on the baking sheet and bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.

Remove from the oven and let cool for a few minutes before serving with toppings.