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PdfPeel the plantains and cut them into ½-inch slices, then stack a few at a time and cut them in half again to form half-moons.
Pour the olive oil into a Dutch oven or heavy stockpot over medium-high heat. Once it shimmers, add the onion and garlic and sauté until lightly browned, about 8 minutes. Stir in the chipotles, cumin, paprika, and salt and sauté until fragrant, about 30 seconds.
Stir in the plantains until well coated. Add the tomatoes, beans, and water and bring the mixture to a boil. Reduce the heat to low, cover, and cook until the flavors meld and the plantains are very soft, about 15 minutes. Stir in the lime juice and cilantro. Taste and add more salt and/or lime juice if needed.
Divide among serving bowls and top with the avocados and scallions.