Prep the beans: Rinse and drain the 14 oz canned black beans in a fine-mesh colander under cool running water for about 1 minute. This removes excess sodium and makes the texture lighter. Set aside.

Prepare vegetables: Finely chop the medium onion into roughly ¼-inch pieces. Mince the 2 garlic cloves by pressing them with the flat of a knife, then chopping finely. Dice the red bell pepper into small bite-sized pieces. If using fresh chili or jalapeño, remove the seeds for less heat, then finely chop into thin slices. Set all vegetables on your counter near the stove.

Heat the skillet: Place a large skillet (10-12 inches) on the stovetop over medium heat. Wait about 1 minute for it to warm, then add 1 tablespoon of olive oil. Tilt the pan so the oil coats the bottom evenly.

Sauté onion and garlic: Add the chopped onion to the hot oil. Stir constantly with a wooden spoon or spatula for about 1 minute. The onion should start to turn translucent at the edges. Add the minced garlic and stir for another 30 seconds until fragrant — you'll smell a strong, pungent aroma. Checkpoint: You are ready to move on when the onion and garlic smell aromatic and the onion edges are beginning to turn golden.

Add bell pepper: Add the diced red bell pepper to the pan. Stir well and cook for 3–4 minutes, stirring occasionally. The bell pepper should soften and lose its stiffness, becoming tender when pierced with a fork. The kitchen should smell sweet and savory.

Add beans and spices: Pour the rinsed black beans directly into the pan. Add 1 teaspoon ground cumin, 1 teaspoon chili powder, and 1 tablespoon chipotle paste (or paprika paste if preferred). Stir everything together thoroughly, making sure the spices coat all the beans evenly. The mixture should smell warm and smoky.

Cook the filling: Stir the bean mixture constantly for 3–5 minutes over medium heat. The beans should heat through completely — they'll look slightly softer and more integrated with the vegetables. Using the back of your spoon, gently press some beans against the side of the pan to mash them slightly, creating a chunky (not smooth) texture. You want some beans intact and some partially mashed. Checkpoint: You are ready to move on when the filling is hot throughout, smells deeply fragrant, and has a chunky-textured consistency.

Add optional heat (if desired): If using fresh chili or jalapeño, stir in your finely chopped pieces now. Cook for another 1 minute, stirring gently. The fresh chili will release its oils and intensify the heat. If skipping this step, proceed to the next one.

Preheat the oven: While the filling cooks, turn on your oven to 200°C (400°F). Allow it to preheat for about 10 minutes. You'll hear a beep or see an indicator light when it reaches temperature. Place an oven rack in the middle position.

Prepare the baking tray: Line a large baking tray (approximately 13 x 9 inches or similar) with parchment paper, or lightly brush it with a tiny bit of olive oil to prevent sticking.

Fill the tortillas: Remove the skillet from heat. Take one tortilla and place it flat on a clean work surface. Spoon approximately 2–3 tablespoons of the warm black bean filling down the center of the tortilla. Do not overfill — the tortilla needs to fold without bursting. Top the filling with about 1 tablespoon of shredded vegan cheese, spreading it slightly so it covers the filling.

Fold and arrange: Fold the tortilla in half carefully, creating a half-moon or taco shape. Place it seam-side up on the prepared baking tray. Repeat with remaining tortillas and filling until all 8 are filled and folded. Arrange them on the tray so they're not touching or slightly overlapping.

Brush with oil: Using a pastry brush or the back of a spoon, brush each folded tortilla generously with olive oil (using approximately 1–2 tablespoons total, distributed evenly across all tacos). The oil should create a thin, visible coating on the outside of each tortilla. This will become crispy and golden when baked.

Bake the tacos: Carefully place the baking tray in the preheated 200°C (400°F) oven on the middle rack. Set a timer for 15 minutes.

Check for crispness: After 15 minutes, open the oven (use caution — steam will escape). The tortillas should be turning golden brown at the edges. If they still look pale, close the oven and bake for an additional 3–5 minutes. The goal is a deep golden-brown color with crispy edges that sound hollow when tapped gently.

Final bake and doneness: Bake for a total of 15–20 minutes until the tortillas are crispy, golden brown, and feel firm (not soft) when you gently press the side. The vegan cheese should be melted and slightly gooey inside. Checkpoint: You are ready to serve when the tortillas are golden and crispy, and the cheese is visibly melted inside.

Cool slightly and serve: Carefully remove the baking tray from the oven and place it on a heat-safe surface. Let the tacos rest for 1–2 minutes so the cheese sets slightly and they're safe to handle. Serve immediately while warm and crispy.