- 1 cup black beans, rinsed
- 1/2 cup grated Cheddar (2 ounces)
- kosher salt
- 8 6-inch corn tortillas, warmed
- 3/4 cup olive oil
- 1/2 cup salsa
- 1/4 cup sour cream
- In a medium bowl, gently mash the black beans with the Cheddar and ½ teaspoon salt. Dividing evenly, roll up the mixture in the tortillas.
- Heat the oil in a large skillet over medium-high heat. In batches, fry the rolls, seam-side down, until crisp, 2 to 3 minutes per side. Serve with the salsa and sour cream.