Preheat oven to 425oF.
In the bowl of a food processor, pulse together black beans, salsa, hot chili pepper spread and taco
seasoning.
Working in batches, warm 14 mini corn tortillas (4 inches) in a pan over medium/low heat until pliable.
Spray both sides of the tortillas with Colavita garlicolio extra-virgin olive oil. Then spread 1 tablespoon of the black bean filling over half of each tortilla, followed by 1 tablespoon of shredded cheese. Fold over each tortilla, to form a taco and gently press to seal.
Arrange tacos, cheese side down, on a large baking sheet and bake for 14 to 16 minutes or until crisp and golden.
In a food processor, make cilantro crema by blending, sour cream, mayo, cilantro, garlic, lime juice, salt and pepper. Serve immediately and enjoy!
Servings 16