Heat a large skillet over medium heat and add a drizzle of olive oil. Sauté the chopped onion until golden and fragrant, about 5-7 minutes. Stir in minced garlic, chopped chipotle pepper, cumin, and chili powder, cooking for an additional minute until aromatic.

Add canned black beans and vegetable stock to the skillet, stirring gently. Use a fork to lightly mash some beans, allowing creaminess to blend in. Let mixture simmer for 5 minutes.

Warm corn tortillas to prevent cracking by wrapping them in a damp towel and steaming in the microwave for about 30 seconds.

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Fill one half of each tortilla with the black bean mixture and sprinkle with Pepper Jack cheese before folding.

Bake tacos for about 20 minutes until golden and crispy, flipping halfway through. Let cool slightly before serving.