Instructions:
Prepare the Filling: In a food processor, add the 2 cans of black beans, 2 tablespoons taco seasoning, ⅓ cup salsa, and the juice of 1 lime. Pulse the mixture until it is finely chopped and well combined. Add a tablespoon of olive oil to a skillet over medium-high heat. Cook the black bean mixture for about 5 minutes, stirring occasionally, just long enough to cook out some of the liquid and allow the flavors to deepen. Season with salt and pepper to taste.
Assemble the Tacos: Lay out a few small flour tortillas. Spread a few tablespoons of the black bean mixture evenly over one half of each tortilla. Sprinkle with a generous amount of the 1 ½ cups grated Monterey Jack cheese. Fold the tortillas in half to create a taco shape.
Cook the Tacos (Choose your method):
Stovetop Method: Heat some olive oil in a large skillet over medium heat. Place the tacos in the skillet and cook for 3-4 minutes per side, or until they are golden brown and crispy, and the cheese is melted.
Baking Method: Brush each side of the assembled tacos with olive oil and arrange them on a sheet pan. Bake in a pre-heated 450°F (230°C) oven for 8-10 minutes. Flip the tacos, and bake for another 8-10 minutes, or until they are crispy. Let them stand for 3 minutes before serving.
Serve: Serve the crispy black bean tacos hot with your favorite toppings, such as sour cream, guacamole, cilantro, and/or salsa.
Enjoy this delicious and easy meal!