Begin by gathering your ingredients. Finely chop one onion, mince two cloves of garlic, and measure out spices.

In a large skillet, heat a tablespoon of oil over medium heat. Sauté chopped onion until golden brown, about 5-7 minutes. Stir in minced garlic, chipotle pepper, and spices, cooking for another 1-2 minutes.

Add canned black beans and half a cup of vegetable stock to the skillet. Mash lightly while simmering for about 5 minutes.

Wrap tortillas in a damp paper towel and microwave for 30 seconds to keep them pliable.

Preheat oven to 400°F (200°C). On a baking sheet, fill each tortilla with the bean mixture and cheese. Fold in half and place seam side down.

Bake tacos for 15-20 minutes, flipping halfway through until golden and crispy.

Let tacos cool for about 5 minutes before serving with toppings.