Preheat oven to 425°F. Heat 2 tbsp vegetable oil in large nonstick skillet over medium-high heat. Stir in poblano and onion and cook until softened, 3 to 5 minutes. Stir in garlic, just 1 tsp cumin, and just 1 tsp Aleppo pepper and cook until fragrant, about 1 minute. Stir in black beans, tomato powder, and ¼ cup water and cook until warmed through, about 1 to 2 minutes. Off heat, stir in just half the cheddar. (TIPS: Always wash your hands and cutting board thoroughly after working with spicy peppers, and consider wearing rubber gloves when working with them to avoid skin irritation. Add more Aleppo pepper if you prefer more spice.)

Spread just half the mojo rojo in even layer on bottom of baking dish. Lay one tortilla over sauce. Using spatula, spread filling on tortilla. Fold edges of tortilla over filling.

Place remaining tortilla on top and trim edges hanging over baking dish. Top with remaining mojo rojo and sprinkle remaining cheddar. Bake until cheese is melted, 10 to 15 minutes.

Set casserole aside to cool for 10 minutes. Sprinkle with cilantro and dollop with sour cream. Serve family-style. ¡Buen apetito!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.