Drain and rinse 2 cans (800 grams total) of black beans. Set aside.

Slice 1 large onion and 2 bell peppers (one red, one yellow for color) into thin strips.

Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the sliced onion and bell peppers, sautéing until they are soft and slightly caramelized, about 10 minutes.

Add the black beans to the pan with the vegetables. Season with 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and salt and pepper to taste. Cook for an additional 5 minutes, stirring occasionally.

While the beans and vegetables are cooking, prepare the smashed avocado. Peel and pit 2 ripe avocados and smash them in a bowl with the juice of 1 lime, salt, and pepper.

For the salad, chop a handful of cherry tomatoes and mix with a handful of mixed salad leaves. Dress lightly with olive oil and a squeeze of lime juice.

Warm 8 small tortillas according to the package instructions.

To assemble the fajitas, spoon the black bean and vegetable mixture onto the center of each tortilla. Top with the smashed avocado and some salad.

Fold the tortillas around the filling and serve immediately.