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Preheat the oven to 375°F.
To make the chili gravy, heat 1 tablespoon of the oil in a large oven-proof skillet on medium-low. Add the onions, and while stirring occasionally, cook until softened, about 5 minutes. Add the garlic and cook for 1 minute. Turn off the heat.
Transfer the onion and garlic to a blender. Pour the broth into the skillet and swirl it around to get any remaining bits then pour this into the blender. Add to the blender the chili powder, cumin, oregano, masa harina, and tomato paste, then blend until smooth.
Add the remaining tablespoon of oil back to the skillet and heat on medium-low. Pour in the chili gravy, and while occasionally stirring, cook until it’s fragrant and beginning to thicken, about 5 minutes. Taste and adjust seasonings, adding salt as needed.
Taste the beans and add salt if needed. Pour the drained beans into the skillet and stir until blended with the gravy. Stir in half the shredded cheese to the chili gravy and top the skillet with the other half.
Cook the beans in the oven until the cheese is melted and lightly browned, about 20 minutes.
Serve the beans topped with diced onions and pickled jalapeños, along with warm tortillas for making bean tacos and sopping the gravy.