Heat 10-inch skillet over medium-high heat. Place 1 tortilla in skillet; cook a few seconds on each side or until pliable. Remove from skillet; place on plate. Repeat with remaining tortillas.
In small bowl, stir together sour cream and cooking sauce; set aside.
In medium bowl, stir together beans, cumin and chili powder. Place spoonful of beans on one side of 1 tortilla. Top with salsa, guacamole, cheese and olives. Roll up tortilla around filling; place on plate. Repeat with remaining tortillas.
In 10- or 12-inch skillet, heat 2 tablespoons of the oil over medium heat. (You will need to add a little more oil halfway through cooking the taquitos when the oil is getting low.) When oil begins to shimmer, add taquitos 2 or 3 at a time; cook on each side until golden, 2 to 3 minutes. Place on paper towel-lined plate. Immediately serve taquitos with sour cream sauce for dipping.