Begin by gathering all your ingredients for the Crispy Black Bean Tacos.

Chop the onion and mince the garlic, keeping them ready for sautéing.

Drain and rinse the canned black beans and measure out the vegetable stock and taco seasoning.

In a large skillet over medium heat, add a splash of olive oil and sauté the onion until soft and golden (about 5-7 minutes).

Stir in the minced garlic, chipotle pepper, and taco seasoning. Sauté for an additional 1-2 minutes.

Add the drained black beans and vegetable stock to the skillet. Mash lightly with a fork.

Simmer for about 5 minutes, stirring occasionally, until thickened.

While the filling simmers, wrap corn tortillas in a damp paper towel and microwave for about 30 seconds.

Preheat oven to 400°F (200°C) and line a baking sheet with parchment.

Place warmed tortillas on the baking sheet and spoon the black bean filling down the center.

If using cheese, sprinkle it over the filling and fold each tortilla in half.

Bake the tacos in the preheated oven for about 15-20 minutes, flipping halfway through.

Allow to cool for a few minutes before serving with toppings like lime juice, guacamole, or salsa.