Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook 2 to 3 minutes until soft and translucent, then add the garlic and cook 30 seconds more until fragrant.

Sprinkle in the chili powder, cumin, smoked paprika, oregano, and salt. Stir for 30 seconds until the spices smell warm and toasty.

Add the drained black beans and stir to coat. Let them sit undisturbed 2 to 3 minutes to crisp, then stir and repeat. Use the back of a spoon to mash about a quarter of the beans so the filling holds together.

Remove from the heat and stir in the lime juice. Taste and adjust salt and lime as needed.

Warm the tortillas in a dry skillet, about 30 seconds per side, until lightly charred. Spoon the bean filling into each tortilla, add toppings, and serve immediately with lime wedges.