Add the canned beans, chipotle peppers, onions, garlic, vegetable stock, salt, and oregano into a large blender. Blend until the black bean sauce is silky smooth.
30 oz Black beans, drained, 3 ea Chipotle peppers in adobo sauce, 1/2 ea Onion, chopped, 3 cloves Garlic, minced, 1/4 tsp Oregano, chopped, 1-1/2 cups Vegetable stock, 1-1/2 tsp Salt
Heat a skillet over medium-high heat. Add 1 tablespoon of oil and pour in the bean sauce. Cook, stirring frequently, until the mixture is hot and bubbly, about 5 minutes.
1 Tbsp Olive oil
Pour some olive oil into a large skillet over medium-high heat. Cooking in batches, carefully add 1 tortilla into the frying oil and fry for about 15 seconds on each side. Transfer it to a large plate and add crumbled Queso (1-2 tbsp) and fold over like a taco. Continue for each tortilla.
12 ea Corn tortillas, 8 oz Queso fresco, crumbled
Spoon the bean sauce over the folded tortillas.
Serve immediately topped with fresh cilantro and red onion.
4 stalks Fresh cilantro, chopped, 1/2 ea Red onion, sliced