First Step: Gather and wash all fresh vegetables, chop tomatoes, bell peppers, and red onions. Drain cooked black beans and measure spices to accelerate cooking.

Second Step: Heat olive oil in a large skillet over medium heat. Add chopped onions and bell peppers, sauté for about 5 minutes until softened and fragrant.

Third Step: Stir in diced tomatoes, black beans, ground cumin, and smoked paprika. Cook for 10 minutes allowing flavors to meld together.

Fourth Step: Season mixture with salt and pepper to taste. For vegan diets, keep the base as is. For low-calorie, skip cheese or use a lighter option.

Fifth Step: Warm corn tortillas in a separate skillet for 1-2 minutes per side to prepare for assembling.

Final Step: Spoon the bean and vegetable mixture onto warm tortillas. Garnish with diced avocado and fresh cilantro if desired. Serve immediately for optimal texture and flavor.