Heat the avocado oil in a large skillet over medium heat. Add the onion and sauté for 4 minutes, until translucent and beginning to soften.

Add the chopped chipotles in adobo (use the lesser amount if sensitive to spice), cumin, and smoked paprika, and cook until fragrant — about 1 minute.

Add the drained pinto beans, water (or vegetable broth), maple syrup, and salt and stir to combine. Cook for 7-8 minutes, until warmed through and slightly thickened. Add the lime juice, stir, and season to taste, adding more paprika for smokiness, minced chipotle pepper for heat, or lime juice for brightness.

When the beans are ready (tender and well seasoned), warm tortillas by wrapping in a damp paper towel (or kitchen towel) and microwaving for 30 seconds to 1 minute. If using fresh or homemade tortillas, you can warm them one at a time in a cast iron skillet over high heat for 10-20 seconds on each side (or until just warmed), then wrap in a towel to keep warm until serving.

Divide beans between warmed corn tortillas and serve with toppings of your choice (jicama slaw and guacamole are our favorites!). Leftover beans will keep in the refrigerator for 3 days or in the freezer for 1 month.