Preheat oven to 450℉
Heat a skillet over medium heat and add 1 tbsp olive oil. Sauté the diced onion until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
Stir in the black beans, vegetable broth, chili powder, cumin, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until the beans soften and absorb the flavors. Use a fork or the back of a spoon to gently mash some of the beans, creating a slightly creamy consistency. Remove from heat and squeeze in the lime juice.
While the beans cook, add all the sauce ingredients to a blender or food processor. Blend until smooth, scraping down the sides as needed. Adjust salt to taste and set aside.
Heat a clean skillet over medium heat. Warm each corn tortilla for about 10 seconds on each side to make them pliable. Fill each tortilla with a generous spoonful of the black bean mixture and a sprinkle of Mexican cheese. Fold the tortillas in half, pressing gently to seal.
Add to a lined baking sheet and cook for 16-20 minutes, flipping half way through. The tortilla should be golden and crispy when done.
Drizzle the cilantro lime sauce over the crispy tacos or serve it on the side for dipping. Garnish with extra cilantro, a squeeze of lime, and a sprinkle of cheese if desired. Enjoy!
