Process:

Drain and rinse the black beans. Add to a food processor with the Tomato Lonsa and blend until only a few chunks remain. 

Spread a few spoonfuls of the black bean mixture onto each tortilla. Fold in half. Repeat with the rest of the tortillas until the filling is used up. 

Heat up the oil on a skillet over medium heat and fry black bean stuffed tacos until crispy and lightly golden on each side. 

Remove the tacos from heat and lay them on a paper towel to rest and cool down.

Serve with a side of extra Tomato Lonsa for even more flavor! This dish also goes great with an avocado crema. Enjoy!