In a small pan, heat portion of the Coconut Oil on Medium heat.
Fry each Tortilla Shell in the pan until light brown, toasting both sides.
In a small sauce pan heat black beans on medium heat. Stir occasionally.
Once beans are heated, add taco seasoning, lightly mash the beans and allow to cool.
Rinse and chop lettuce.
Slice black olives and dice tomato.
Plate the toasted tortilla shells. Add thin layer of black beans. Top with lettuce, cheese, black olives, tomato, sour cream and taco sauce.
Slice into quarters.