Start by gathering all your ingredients. Drain and rinse the black beans, chop the onion and garlic, and measure spices like cumin and chili powder. Prepare chipotle peppers.

In a large skillet, heat a splash of olive oil over medium heat. Add the diced onion, and cook until golden and fragrant. Add garlic, chipotle peppers, cumin, and chili powder; cook for another 1-2 minutes.

Stir in black beans and vegetable broth, lightly mash some beans, and simmer for 5-10 minutes. Add lime juice before removing from heat.

Steam corn tortillas by wrapping in a damp towel and microwaving for about 30 seconds to make pliable.

Preheat your oven to 400°F (200°C). Fill each tortilla with black bean mixture and cheese, fold in half, and place on a greased baking sheet.

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

Cool for a couple of minutes before serving with desired toppings.