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Heat olive oil in a pan over medium heat.
Add minced garlic and sauté for 30 seconds until fragrant.
Stir in tomato paste and cook for 1 minute to deepen the flavor.
Add the black beans and chipotle in adobo, stirring to coat.
Sprinkle in oregano, cumin, coriander, chili powder, and onion powder. Stir well to toast the spices.
Pour in the beef broth and mix until everything is combined.
Let simmer for 4 to 5 minutes, mashing some of the beans gently with the back of your spoon, a rubber spatula, or a wooden spoon until thick and saucy.
Taste and adjust seasoning, adding salt as needed.
If the tortillas are stiff, cover them with a damp paper towel and microwave for 15 to 30 seconds until warm and flexible.
On one half of each tortilla, sprinkle a layer of shredded Monterrey Jack cheese.
Spoon some of the black bean filling over the cheese, keeping it on the same half.
Add another light sprinkle of cheese on top of the beans, then fold the tortilla in half to seal.
Brush or drizzle a little olive oil on the outside of each taco.
Toast in a skillet over medium heat for about 2 minutes per side, until golden and crisp and the cheese is melted.
Open up the tacos, add your favorite toppings inside, and enjoy warm.