Start by chopping your onion and mincing the garlic. Getting this prep work done creates a smooth cooking experience. The freshness of the cilantro is key here, so chop that as well. Open the cans of black beans, drain, and rinse them under cool water to remove excess sodium.

In a large skillet, heat a tablespoon of avocado oil over medium heat. Add the diced onion and sauté until it turns translucent – about 3-4 minutes. You want those aromatic flavors to bloom! Toss in the minced garlic next. Stir frequently to prevent it from burning, cooking for an additional minute until fragrant.

Now it's time to add the spices. Sprinkle in the smoked paprika, ground cumin, ground coriander seed, oregano, thyme, and a pinch of salt and pepper. Stir well to coat the onions and garlic; let the spices toast for about 30 seconds. This deepens the flavor profile immensely!

Now, add the rinsed black beans to the skillet. Incorporate the minced chipotle peppers in adobo sauce, stirring until the mixture is well combined. Pour in the vegetable broth to keep things moist. Cook for another 5-7 minutes, allowing the beans to absorb those beautiful spices and flavors. You want some texture to remain, so don’t mash them completely.

Remove the filling from heat. At this point, you could already smell the amazing aromas wafting through your kitchen. Now is a great time to preheat another pan with a bit of avocado oil to fry the tortillas. You can also choose to bake them for a healthier option. Crisping them up adds great texture, so make sure they are hot and slightly golden.

Once the tortillas are crispy, it’s time to build your tacos. Dive in with a spoonful of the black bean filling. Then, drizzle the cilantro lime sauce generously over the beans.

Finish with a squeeze of fresh lime juice and garnishes of sliced avocado or extra cilantro. Serve warm and enjoy every bite of these delightful tacos. You’ve earned it!