In a mixing bowl, combine the masa harina, warm water, and salt to taste.

Mix well until you have a smooth and pliable dough.

Divide the dough into 12 equal pieces and shape each one into a ball.

Flatten each ball with your hands to form a disk that's about 1/4 inch thick.

Cover the disks with plastic wrap to prevent them from drying out.

In a large skillet, heat the olive oil over medium heat.

Add the chopped onion, minced garlic, and minced jalapeño pepper, and cook until the Vegetables are tender, about 5 minutes.

Add the drained and rinsed black beans, cumin, chili powder, salt, and black pepper, and stir to combine.

Cook for another 5-7 minutes, stirring occasionally.

Preheat a separate large skillet over medium-high heat.

Add the masa disks to the skillet, one or two at a time, and cook for about 3 minutes on each side, until they are slightly golden and crispy.

Remove the masa disks from the skillet and transfer them to a serving platter.

Spoon some of the black bean mixture onto each sope de tortilla.

Top with diced avocado, diced tomato, and chopped cilantro.

Serve the sopes immediately, with lime wedges on the side.