Add the black beans. Salt and pepper, to taste. And the crushed red pepper flakes. Stir to combine and heat through.
Heat a pan over high heat. Toast the tortillas, about a 30 - 45 seconds per side, or until pliable (if you toast them too much, they will become too crispy to fold).
Dice the avocados and slice the limes.
To plate, place the rice and beans on the tortilla. Top with avocados, pickled radishes, pico de gallo, and queso fresco. Serve with a lime and hot sauce. Enjoy!
Notes
Vegan option - simply prepare without the queso fresco.
Recipe by at https://hapanom.com/black-bean-tacos/