Preheat oven to 425F and line 2 baking sheets with parchment paper. Thinly slice bell pepper and onion. Drain and rinse black beans and set aside.

Heat oil in a medium skillet over medium heat. When the oil is hot, place the peppers and onions in the pan. Saute over medium/medium-low heat for 8 minutes. Tossing frequently.

While the peppers and onions cook, mix salt, pepper, chili powder and smoked paprika together in a small bowl.

Pour black beans and seasoning mixture into the pan with the peppers and onions. Toss to coat the beans and veggies in the seasoning. Squeeze the juice from 1 lime into the pan and again toss to coat.

Using a potato masher or the back of a fork, mash some of the black beans so you are left with some that are whole and some that are smashed. Remove pan from heat.

Arrange 12 tortillas on 2 baking sheets. Sprinkle cheddar cheese over the tortillas. Spoon about 3 tbsp of black bean and veggie mixture onto one side of each of the tortillas.

Bake at 425F for 3 minutes. Remove from the oven, fold in half and bake for an additional 5 minutes. Serve with your favorite taco toppings!