Smoky black beans, sweet peppers, and onion get simmered with cumin, chili powder, and smoked paprika until every bite is deeply savory and fragrant. That mixture gets tucked into folded tortillas with plenty of shredded cheese, then pan-fried until the outside turns golden and crisp and the inside goes melty. A quick flip in the skillet is all it takes to get that perfect crunch on both sides before slicing into wedges. Pile on sliced avocado, a spoonful of salsa, and a scatter of fresh cilantro for a bright, casual finish. It's the kind of hearty, plant-forward meal that comes together fast on a weeknight but still feels like a treat, and it's a natural fit for a vegetarian table. Serve it straight from the cutting board while the cheese is still stretchy for the best effect.
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Heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the sliced onion and bell pepper and cook, stirring occasionally, until softened and the edges begin to brown, about 6–7 minutes.
Add the minced garlic, cumin, chili powder, and smoked paprika to the skillet and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not burn.
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