Crispy Bean and Cheese Tacos

Make Cilantro Lime Sauce - In a food processor, add sour cream or Greek yogurt, mayo, cilantro, garlic clove, 1 teaspoon of fresh lime juice, salt (I started with ¼ teaspoon) and pepper. Process until blended. Taste and add more salt and pepper if needed. Scrape the sauce into a bowl or container, cover and chill until needed.
Make Filling - Using the same food processor bowl (no need to wash), add drained black beans, salsa and taco seasoning and pulse until blended. You can keep it chunky or smooth. Taste and add more seasoning if needed.
Assemble Tacos - Start by warming half the tortillas in a pan or microwave for about 30 seconds until pliable, and then wrap in a kitchen towel to prevent it from drying out. Spread 1 tablespoon of the black bean filling over half of each tortilla, followed by a heaping tablespoon of shredded cheese. Fold over each tortilla, to form a taco and gently press to seal. Warm the remaining tortillas and finish forming your tacos.
Fry Tacos - Heat 1 to 2 tablespoon of oil in a large frying pan and working in batches, cook the tacos over medium heat for 2 to 3 minutes per side or until crispy. Transfer the crispy fried tacos onto a cooling rack.
Serve - Garnish with green onions, cilantro, sliced serrano pepper, lime wedges and serve with the cilantro sauce. Enjoy!