Preheat the oven to 425°F.

Add the seasonings to a dry pan and toast over low heat for about 30 seconds, just until fragrant.

Add the rinsed black beans, toasted spices, and salsa to a food processor. Blend until smooth. Taste and add a pinch of salt if needed (you likely won’t need much if your salsa is already salty).

Line a baking sheet with parchment paper. Place the tortillas on the sheet and brush both sides with olive oil. Spread the black bean purée on one half of each tortilla. I also added shredded chicken to half of my tacos for a higher protein option, then loaded the others up with the remaining black beans.

Top the black beans with a generous amount of grated cheese.

Fold the tortillas in half and press firmly to seal. Sprinkle a little extra cheese on top.

Bake for 15-20 minutes, until golden and the cheese is melted and bubbly.

Serve with salsa, cilantro, lots of fresh limes, and avocado. I also love making my avocado lime crema with these tacos!