Heat the olive oil in a skillet over medium heat. Sizzle the onion until it starts to soften, about 3 minutes.

Add garlic and cook for another 30 seconds, until fragrant. Don’t burn it—garlic hates harsh sunlight and hot pans too.

Stir in black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Cook until everything is heated through and the flavors start to mingle, about 4–5 minutes.

Warm the tortillas in a separate pan or microwave them briefly until pliable. No tortilla gymnastics required—just make them soft and happy.

Assemble: spoon the bean mixture into each tortilla. Top with cilantro, salsa, avocado, or a squeeze of lime—whatever makes your heart sing.

Serve with a quick side like a simple green salad or sliced veggies. Enjoy while everything smells amazing.