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Heat 2 tablespoons extra virgin olive oil in a large pan over medium heat. Add 1 large onion (chopped) and 1 small red bell pepper. Cook for 5–7 minutes, stirring often, until soft and lightly golden.
Add 3 cloves garlic (grated), 2 tablespoons tomato paste, 2 teaspoons smoked paprika, 1 teaspoon ground coriander, and 1 teaspoon ground cumin. Stir for about 1 minute so everything smells good and coats the veggies.
Add the 2 cans black beans (rinsed), ½ cup vegetable broth, ½ teaspoon salt, and pepper. Stir well. Let it gently cook for 5–8 minutes. Use a spoon to mash some beans to make it creamy. Taste and add salt or pepper if needed. Add a little more liquid if it looks too dry.
Spoon the beans into warm tortillas or taco shells and add toppings like feta, Greek yogurt, lime juice, cilantro, or anything you like.