Make the Avocado Crema: In a blender or food processor, combine the avocado, Greek yogurt (or sour cream), cilantro, lime juice, and salt. Blend until smooth. Add water, 1 tablespoon at a time, until the crema reaches your desired drizzling consistency. Set aside.

Make the Quick Slaw: In a medium bowl, toss the thinly sliced red cabbage with the juice of half a lime and a pinch of salt. Massage it gently with your hands for 30 seconds to help it soften. Set aside while you prepare the filling.

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

Stir in the ground cumin, smoked paprika, and dried oregano. Cook for 30 seconds, stirring constantly, until the spices are toasted and fragrant.

Add the rinsed black beans, corn, minced chipotle peppers, adobo sauce, and water (or broth) to the skillet. Bring to a simmer.

Using the back of a spoon or a potato masher, gently mash about a third of the beans directly in the pan. This helps create a creamier, thicker filling.

Reduce heat to low and let the mixture simmer for 5-7 minutes, stirring occasionally, until it has thickened. Season generously with salt and pepper to taste.

While the filling simmers, warm your tortillas. You can do this in a dry skillet for 30 seconds per side, wrap them in a damp paper towel and microwave for 30-45 seconds, or carefully char them over a gas flame with tongs.

To assemble, spoon a generous amount of the black bean filling into each warm tortilla. Top with the lime slaw, a drizzle of avocado crema, crumbled cotija cheese, and a few slices of jalapeño, if using. Serve immediately with extra lime wedges on the side.