Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until just softened, about 2 minutes. Stir in the chili powder, cumin, and 1/4 teaspoon salt. Add the beans.

Cover and reduce heat to medium low and cook for 3-4 minutes until warmed through. Remove the lid and gently mash some of the bean with the salsa, leaving some of the beans whole. Fill the tortillas with the black bean mixture and top with toppings of choice.

For restaurant worthy tacos, mash avocados with a little garlic powder, lime juice and salt. Toss cabbage with lime juice, olive oil and a pinch of salt. Char the tortillas over an open gas burner, then fill with mashed avocados, cabbage slaw and beans.