Steps

• Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and sauté until it's translucent, about 5 minutes. Add the garlic and cook for an additional minute until fragrant.
• Add the drained black beans to the saucepan. Sprinkle in cumin, paprika, salt, and pepper. Stir well to ensure the beans are evenly coated. Cook for 5-7 minutes, stirring occasionally until heated. Optionally, mash some beans with the spoon.
• Add corn kernels to the saucepan with the beans. Stir to combine and cook for another 3-4 minutes until the corn is warm and well combined with the beans.
• Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable. This prevents them from cracking.
• Assemble the tacos by placing a generous scoop of the black bean mixture on each tortilla, topping with avocado slices, cilantro, and a squeeze of lime juice. Add salsa or hot sauce to taste.