Preparation:

Step 1: Prepare the Black Bean Mixture

1. Heat olive oil in a skillet over medium heat.
2. Sauté the diced onion until soft and translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute until fragrant.
4. Stir in the black beans, cumin, chili powder, smoked paprika, salt, and pepper.
5. Use a fork or potato masher to partially mash the black beans, leaving some whole for texture.
6. Remove from heat and stir in the shredded cheese and optional cilantro. Mix well and set aside.

Step 2: Prepare the Tortillas

1. Preheat your oven to 400°F (200°C).
2. To make the tortillas pliable and easy to roll, warm them in a dry skillet over medium heat for 10-15 seconds per side or wrap them in a damp paper towel and microwave for 20 seconds.

Step 3: Assemble the Taquitos

1. Lay a warmed tortilla flat on a clean surface.
2. Place about 2 tablespoons of the black bean mixture along one edge of the tortilla.
3. Tightly roll the tortilla around the filling and place it seam-side down on a baking sheet lined with parchment paper.
4. Repeat with the remaining tortillas and filling.

Step 4: Bake the Taquitos

1. Lightly brush or spray the taquitos with olive oil to help them crisp up in the oven.
2. Bake for 15-20 minutes, turning them halfway through, until golden brown and crispy.

Step 5: Serve and Garnish

1. Remove the taquitos from the oven and let them cool slightly.
2. Serve with your favorite toppings like guacamole, salsa, or sour cream for dipping.