Drain and rinse the black beans, then mash them in a bowl until mostly smooth, leaving some chunks.

Stir in the taco seasoning until thick and scoopable.

Lay out tortillas, fill half with black bean mixture, and fold, sealing edges.

Heat oil in a skillet, then cook tacos seam-side down until golden brown and crispy, about 3-4 minutes per side.

Remove from skillet and drain on paper towels, serve with salsa and toppings.