Add all of the ingredients for the sauce into a high-speed blender. Blend well. The consistency should be like thick soup. Add water or vegetable broth if needed to reach the right consistency. If you’re not using chipotle peppers, add in chili powder for more spice and blend.
2 15-oz cans black beans, 1 cup low-sodium vegetable broth, 4 cloves garlic, ½ teaspoon dried Mexican oregano, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon chili powder, 1-2 chipotle peppers in adobo
Pour the sauce into a pan on medium heat until heated through (about 5 minutes) stirring frequently. Once bubbling, reduce heat to low.
Warm the tortillas to make them more pliable and fold easier. I like heating them in a dry skillet for 30-60 seconds per side until golden spots appear, but you can also wrap them in a damp dish towel and microwave for 30-60 seconds.
Using tongs, dip the tortillas one at a time in the black bean sauce to coat on each side, transfer to a plate, then add desired fillings (see notes below) and fold the tortilla in half like a taco.
12 white corn tortillas
Top with more bean sauce, a drizzle of vegan crema, and garnish with avocado slices, sliced red onion, pico de gallo, and fresh cilantro if desired. Enjoy!
2 avocados, cilantro, red onion, Mexican crema