Heat olive oil in a skillet, add diced onion and sauté until golden, about 5-7 minutes. Stir in garlic and chipotle peppers, cook for 1 minute.

Mix in rinsed black beans and vegetable stock, mash beans slightly, simmer for 5 minutes, then add lime juice.

Wrap tortillas in damp paper towels and microwave for 30 seconds to soften.

Preheat oven to 400°F (200°C), prepare baking sheet with olive oil, fill tortillas with black bean mixture, sprinkle cheese, and fold.

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

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