Place the black beans, garlic, chipotle pepper, and seasonings in a food processor, and pulse until smooth. Taste and adjust seasonings, if necessary.
Spread a few tablespoons of the black bean mixture into each tortilla, followed by 1 to 2 tablespoons of the cheese. Fold in half and set aside.
Heat a couple teaspoons of the oil in a large nonstick skillet over medium heat. Working in batches, fry the tacos until golden and crispy, 2 to 3 minutes per side.
Fill each taco with lettuce and serve with your favorite salsa and fresh lime wedges, and enjoy!
