Heat oven to 350°F.

Spread ½ cup of the prepared black bean sauce evenly over the bottom of a 9 x 13-inch baking dish. Pour the remainder of the black bean sauce in a large bowl. Set aside.

If using corn tortillas, warm the tortillas either in the microwave, in the oven, or on the stove. (Here are 3 ways to warm corn tortillas. You can skip this step with flour tortillas.) Then gently dip a single tortilla in the bowl of black bean sauce until the tortilla is completely coated on each side. Transfer the tortilla to a plate, fill the tortilla with your desired fillings, then roll it up and place it seam-side-down in the baking dish. Repeat with the remaining tortillas and filling.

Spoon a generous portion of the remaining black bean sauce on top of the rolled tortillas. Bake (uncovered) for 15 minutes.

Serve immediately, garnished with your favorite toppings. (And I recommend a few generous squeezes of fresh lime juice!)

Combine all ingredients in a blender or food processor, and puree until smooth. Taste, and season with extra salt if needed. (Also feel free to add in an extra chipotle or a spoonful of extra adobo sauce if you would like a smokier black bean sauce.)