Preheat the oven to 350°F.
Heat the olive oil in a large skillet over medium heat.
Add the onion, garlic, red bell pepper, green bell pepper, and jalapeño pepper, and cook until the vegetables are tender, about 5 minutes.
Add the black beans, cumin, smoked paprika, chili powder, salt, and black pepper, and stir to combine.
Cook for another 5-7 minutes, stirring occasionally.
While the beans are cooking, warm the tortillas in the oven for 5 minutes.
In a small saucepan, heat up your salsa until it's warm.
To assemble, place two tortillas on each plate.
Spoon some of the black bean mixture over the tortillas.
Top with sliced avocado and fresh cilantro.
Serve with warm salsa on the side.