Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add diced onion and cook for 4-5 minutes, stirring often, until translucent and soft. Add minced garlic and cook for 1 minute until fragrant but not browned.
1 medium onion, 3 cloves garlic, 1 tablespoon vegetable oil
Sprinkle taco seasoning over the onions and garlic and stir for 30 seconds to toast the spices. Add drained black beans and stir to coat evenly. Cook for 5-7 minutes, stirring occasionally, until beans are hot throughout and the mixture thickens slightly.
2 cans black beans, 2 tablespoons taco seasoning
Use the back of a spoon or a potato masher to lightly mash about half of the beans against the side of the pan. Leave the rest whole for a creamy-chunky texture. Stir to combine and then remove the pan from heat.
2 cans black beans
Squeeze juice from half a lime over the bean mixture and stir well. Let the filling rest off heat for 5 minutes so the flavors meld and the seasoning deepens.
1 whole lime
Heat a dry skillet over medium-high heat. Warm each tortilla for 15-30 seconds per side until pliable and lightly charred in spots. Fill warm tortillas with the bean mixture and top with avocado slices, chopped cilantro, shredded cheese, and extra lime wedges as desired.
8-10 pieces tortillas, to taste fresh cilantro, 1 whole avocado, to taste shredded cheese
