Dice the bacon into small chunks. Heat a skillet over medium-high heat and add the bacon. Cook until crispy, then remove with a slotted spoon to a paper towel lined plate.

Discard all but 1 tablespoon of the remaining bacon grease. Add the onion and cook until translucent, about 3 minutes. Add the beans, chipotles in adobo, adobo sauce, cumin, oregano and salt. Cook until heated through, mashing some of the beans by smashing them against the bottom or the sides of the skillet. Stir in the bacon and remove from the heat.

In another skillet, heat enough oil just to cover the bottom of the skillet. Place 2 or 3 tortillas in the skillet (however many will fit in your skillet) in the hot oil. Add about 2-3 tablespoons of the bean mixture to one half of each tortilla and top with shredded cheese. Carefully fold the tortilla in half with a spatula.

Cook until the bottom is browned and crispy, then flip and cook the second side until crispy. (The second side won’t take as long since it already started in the hot oil.)

Remove from the skillet and repeat with the remaining tortillas, beans, and cheese.