Preheat your oven to 375°F (190°C).
In a mixing bowl, combine the drained black beans, vegetable broth, chili powder, cumin, black pepper, and salt. Mix well until all ingredients are thoroughly incorporated.
In your 9x13 inch baking dish, spread half of the torn whole-grain tortillas evenly across the bottom.
Spoon half of the black bean mixture over the tortilla layer, spreading it out evenly.
Pour half of the salsa over the bean layer, ensuring it covers all areas.
Sprinkle half of the shredded Mexican-style cheese on top, followed by half of the sliced jalapeños.
Repeat the layering process with the remaining tortillas, black bean mixture, salsa, cheese, and jalapeños.
Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
Once baked, remove from the oven and let it cool for a few minutes. Slice into squares and serve warm.
