In a large bowl, combine drained black beans and salsa. Use a fork or potato masher to mash together until chunky but combined, leaving some texture.

Spread about 1/3 cup of the bean mixture onto half of each tortilla, leaving a small border around the edge.

Sprinkle cheese over the bean mixture, then fold the tortilla in half and press down gently.

Repeat with remaining tortillas until all are filled and folded.

Heat 1 teaspoon of oil in a large skillet over medium heat.

Place 2-3 tacos in the pan and cook for 4-5 minutes without moving them until bottom is golden-brown and crispy.

Flip tacos and cook for another 2-3 minutes until second side is crispy.

Remove finished tacos and add another teaspoon of oil if needed before cooking remaining tacos.