Prepare the Black Beans: Start by draining and rinsing the black beans in a colander to remove any excess liquid. This keeps the tacos from becoming soggy. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add the black beans. Let them cook for 3-4 minutes, stirring occasionally. Then, sprinkle in 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon garlic powder, and a pinch of salt. Stir everything together so the beans are coated evenly with the spices. Cook for another 2-3 minutes to let the flavors blend. Remove from heat and set aside.

Crisp the Tortillas: In the same skillet, add another 1 tablespoon of olive oil and heat it over medium-high heat. Carefully place the corn tortillas in the skillet and fry each one for about 1-2 minutes on each side, or until they are golden and crispy. If you prefer extra crispiness, you can cook them a little longer, just be careful not to burn them. Alternatively, you can use an air fryer and cook the tortillas at 400°F for 3-4 minutes per side for an easy, hands-off method.

Assemble the Tacos: Once the tortillas are crispy, it’s time to fill them. Take each crispy tortilla and add a generous spoonful of the seasoned black beans. If you prefer a smoother texture, you can slightly mash the beans with a fork before adding them.

Add Toppings: Top your tacos with your favorite ingredients. Start with a handful of shredded cheese, then add slices of creamy avocado. You can also add a dollop of sour cream or Greek yogurt for extra richness. Finish off with a sprinkle of fresh cilantro and a squeeze of lime juice for a burst of freshness.

Serve and Enjoy: Serve your tacos right away while they’re still crispy. They’re perfect on their own or paired with a side of salsa or a light salad.