1
Warm corn tortillas directly over a gas flame or in a dry skillet.
2
Drain and rinse black beans; heat in a small pan with cumin and smoked paprika.
3
Mash half the beans roughly for a creamy texture.
4
Slice or smash the avocado with lime juice and salt.
5
Fill each tortilla with beans, avocado, red cabbage, and pico de gallo.
6
Drizzle with hot sauce and finish with a squeeze of lime.