Begin by gathering all your ingredients. Chop the onion and garlic, and measure out the spices.

In a medium skillet, heat olive oil over medium heat. Add the onion and sauté for about 5 minutes until golden-brown. Stir in the garlic, chipotle peppers, and spices, cooking for an additional 1-2 minutes.

Reduce heat and add black beans and a splash of vegetable broth. Lightly mash some beans and let simmer for about 5 minutes, finishing with lime juice.

Steam the corn tortillas by wrapping them in a damp towel and microwaving for 30 seconds.

Preheat oven to 400°F (200°C). Lay the steamed tortillas on a baking sheet, fill with black bean mixture, sprinkle cheese, and fold in half.

Bake tacos for about 15-20 minutes until golden-brown, flipping halfway through.

Allow in cool for a couple of minutes before serving with toppings.