Boil a cup of water and toss in the dried peppers to soak for 10-15 minutes until completely softened. Cut off the stem and shake the seeds out. Discard the stems and seeds.
Add the olive oil to a large pot and saute the diced onion for 5-7 minutes until translucent. Add the garlic and cook for another minute.
Meanwhile, add the peppers, chipotle peppers and adobo sauce, vinegar, cumin, oregano, paprika, tomatoes, and veggie broth to a blender. Blend until smooth.
Add the drained and rinsed black beans to the pot with the onions and garlic. Pour in the blender puree, bay leaves, cinnamon stick, and cloves. Simmer for 10-15 minutes to allow the flavors to develop.
Remove the bay leaves, cinnamon stick, and cloves from the pot.
Preheat a skillet over medium heat. Dip a tortilla in the bean and sauce mixture. Place it in the hot pan. Sprinkle a tbsp of cheese if using over the entire top of the tortilla. Place a heaping tbsp of black beans on one half of the tortilla.
Cook for about two minutes until the cheese is melted and the tortilla is starting to crisp. Fold the non-bean side over the black beans. Flip and cook another couple of minutes until crispy. Repeat with remaining tortillas.
Serve with a dipping bowl of the consume cooking liquid, fresh cilantro, lime wedges, and diced onion. Add other toppings as desired like avocado or crema.
