Chop onion, garlic, and bell pepper. Set aside.

Heat olive oil in a large skillet over medium heat. Add onion and garlic, cooking for 2–3 minutes until fragrant.

Stir in the diced bell pepper, chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Cook for 5 minutes until the pepper softens.

Pour in the black beans and a splash of water (2–3 tbsp). Mash about half the beans with a fork to create a creamy texture while keeping some whole for bite.

Squeeze in the lime juice, stir, and cook for another 2 minutes. Taste and adjust seasoning if needed.

Heat tortillas in a dry skillet or microwave until soft and pliable.

Spoon the black bean mixture into tortillas, then top with avocado, lettuce, tomato, cilantro, and a dollop of vegan sour cream or crema. Serve with lime wedges.