Preheat your oven to 450°F (232°C) and prepare a rimmed baking sheet with a light coat of olive oil.

In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced yellow onion and cook for about 3-4 minutes until they turn translucent and fragrant.

Add minced garlic and chipotle pepper to the skillet, stirring for about 1 minute until fragrant. Then, add chili powder, ground cumin, smoked paprika, and tomato paste. Cook for 1-2 minutes.

Incorporate black beans and vegetable broth, mashing some beans slightly. Let it simmer for about 5 minutes, stirring frequently, adding lime juice and seasoning to taste.

Wrap corn tortillas in a damp paper towel and heat in the microwave for about 30 seconds to soften.

Lightly brush warm tortillas with olive oil on both sides. Place filling and a sprinkle of pepper jack cheese in each tortilla and fold.

Transfer tacos to the oiled baking sheet and bake for 8-10 minutes, flipping halfway through to ensure even crispiness.

Let the tacos cool for a minute before serving with your favorite toppings.