Step 1

Place the black beans, garlic, chipotle pepper, and seasonings in a food processor, and pulse until smooth. Taste and adjust seasonings, if necessary.

Step 2

Spread about 1 tablespoon of the black bean mixture into each tortilla, sprinkle some of the cheese shreds on top of the beans and roll tightly upwards. Continue with the remaining black bean mixture and tortillas.

Step 3

Heat a couple tablespoons of the oil in a large nonstick skillet over medium heat. Once the oil is hot, working in batches, fry the taquitos seam side down, until golden and crispy, 2 to 3 minutes per side. Transfer the taquitos to a paper-towel lined plate to drain of excess oil.

Step 4

Repeat the process in batches, adding a more oil to the skillet when needed, until all the filling has been used (about 12 to 15 taquitos).

Step 5

Garnish with shredded cabbage, pico de gallo, and enjoy!