Whisk together sour cream, lime juice, adobo sauce, grated garlic, and salt in a small bowl. Set aside ¼ cup of the crema in a separate bowl and refrigerate the remaining ½ cup until ready to use.

Preheat oven to 450°F with racks in the top third and lower third positions. Coat 2 large rimmed baking sheets with cooking spray.

In a food processor, combine rinsed beans, salsa, chipotles, taco seasoning, salt, and reserved crema; pulse until a thick, chunky paste forms, about 7 pulses.

Wrap tortillas in damp paper towels and microwave on High until warm and pliable, about 30 seconds.

Arrange tortillas on baking sheets in a single layer. Spread bean mixture evenly over one half of each tortilla; top with cheese. Fold the tortillas in half and gently press to ensure they stay folded.

Bake until the tortillas are golden brown and crisp, about 15 minutes, flipping the tacos and rotating the baking sheets halfway through. Serve with the remaining crema.