Place the corn tortillas on a plate and cover with a damp paper towel. Microwave for 15 seconds, set aside.
Heat 1 tbsp olive oil in a pan over medium heat. Add the onions and cook for 5 minutes. Add the salt and beans, cook for an additional 5 minutes then add the chipotle sauce. Cook until sauce is thick, about 3 minutes.
Spoon 1/4 cup of the bean mixture into a corn tortilla and top with a sprinkle of cheese.
Heat the remaining oil in a pan over medium heat. Fold the tortilla in half to cover the beans and cheese, then cook for 5 minutes. Flip and cook until cheese is crispy. Repeat with remaining tortillas and beans.
Top tortillas with chopped cilantro and a squeeze of fresh lime juice.