Heat the butter and oil in a medium saucepan over medium-high heat. Add in the onion and sauté until softened.

Add in the garlic and cook for 1 minute.

Add in the ancho powder, chili powder, cumin, cinnamon, oregano and 1/2 tsp each salt and black pepper.

Allow to cook, stirring occasionally, for 2-3 minutes.

Add in the corn flour, chipotle peppers and tomato paste. Stir well.

Add in the broth and the soy sauce and stir again.

Bring to a simmer and allow to simmer for about 10 minutes, until slightly thickened.

Remove from the heat and stir in the vinegar.

Add the sauce to a blender and blend until smooth. Pour back into the pot and keep warm.**

Heat the beans in a saucepan with about 1/3 cup or so of the sauce. Mash them a little, but maintain some texture.

Place some of the sauce in a shallow dish.

Heat a drizzle of oil in a large skillet.

One at a time, dip one side of the tortillas into the sauce and lay in the skillet. Add a scoop of beans and some cheese and fold in half, press down with a spatula and allow to cook until well browned, flip and repeat on the other side. Continue with remaining ingredients.

Serve with a dish of the sauce for dipping.