Smoky black beans get simmered with softened onion, bell pepper, garlic, cumin, chili powder, and smoked paprika until the edges just start to catch and dry out — that's where all the deep, savory flavor in this recipe lives. That filling gets tucked into warm tortillas, folded into a half-moon, and pan-crisped until the outside turns golden and crackly. Cutting into one reveals a hot, well-seasoned bean filling in every wedge, ready for a swipe through salsa or a scattering of fresh cilantro. It's a fast, satisfying weeknight dinner that comes together in one skillet with minimal cleanup. This version fits neatly into a vegan spread, so it's an easy one to add to the regular dinner rotation.
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Heat 1 tbsp olive oil in a 12-inch skillet over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
Add the garlic, cumin, chili powder, and smoked paprika and cook, stirring constantly, until fragrant, about 1 minute.
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