• Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper and set aside.

For the Black Beans

• Heat the oil in a small skillet over medium heat. Add the minced garlic and sauté 2 to 3 minutes until fragrant. Add the cumin, chili powder, and oregano, and sauté 1 minute. Add the black beans and salsa. Stir to combine and smash the beans a little with the back of a wooden spoon. Don't smash them all, you want some texture to remain. Cook, stirring frequently, for 5 to 6 minutes. Add a squeeze of lime juice and stir. 

For the Avocado

• Meanwhile, smash the avocados on a plate or in a bowl. Add a squeeze of lime and dash of salt, to taste, and stir to combine.

For the Tacos

• Spread 1 tablespoon of avocado on a tortilla. Spoon 1-2 tablespoons of black beans on top of the avocado. Top with a few pickled red onions, chopped cilantro, and diced tomato. Fold the tortilla in half and secure with a toothpick. Place onto the prepared baking sheet. Repeat with the remaining ingredients.
• Bake for 10 to 12 minutes until crispy. Remove toothpicks. Enjoy!