Add the beans, chipotle peppers, seasonings and water to a food processor. Blend until smooth and set aside.

Heat up the tortillas in the microwave until pliable.

Take one tortilla and spread a spoonful of the bean mixture onto one side. Then top with a small amount of the shredded cheese and fold in half. Repeat with the remaining tortillas.

Heat up 3 tbs of olive oil in a large skillet over medium high heat. Add 4-5 tacos to the skillet and fry for 1-2 min on each side or until golden and crispy.

Transfer the crispy bean tacos to a paper towel lined baking sheet. Then continue to fry the remaining tacos adding more oil as needed.

Serve the tacos de frijoles as is or open and stuff with your favorite toppings such as pico de gallo and shredded lettuce.