In the bowl of a food processor, combine the black beans, taco seasoning, salsa, and lime juice. Pulse several times until the mixture is cohesive yet retains some texture. If a food processor is unavailable, mash the mixture manually using a fork or potato masher.

Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Add the black bean mixture and cook for approximately 5 minutes, stirring occasionally. This step allows excess moisture to evaporate and enhances the flavor. Season with salt and pepper to taste.

Place a few tablespoons of the cooked black bean filling onto half of each flour tortilla. Sprinkle generously with grated Monterey Jack cheese. Fold the tortillas in half to enclose the filling.

Stovetop Method: Heat a thin layer of olive oil in a large skillet over medium heat. Working in batches, cook the folded tacos for 3–4 minutes per side, or until both sides are golden brown and crisp.

Oven Method: Preheat the oven to 450°F (232°C). Lightly brush both sides of each taco with olive oil and arrange them on a baking sheet. Bake for 8–10 minutes, flip, and continue baking for another 8–10 minutes or until crisp and golden. Allow to cool for 3 minutes before serving.

Serve warm, optionally garnished with sour cream, guacamole, salsa, or fresh cilantro.