Preheat oven to 400 degrees.

Add the sliced onions to a small bowl and mix with the vinegar and a pinch of salt. Set aside for 30 minutes to pickle.

Meanwhile, In a saute pan over medium heat cook the red pepper and carrot until slightly soft.

Add the black beans and cook until heated threw.

Add the flour, chili powder, salt, paprika, cayenne, garlic and onion powders. Add a 1/4 cup water and mix until the seasoning has formed a thick sauce.

Once oven is heated add the corn tortillas on a baking pan to the oven.

Cook for 5 minutes and then flip the tortillas and cook for another 5 minutes until the tortillas have hardened.

In a blender add the avocado, olive oil, garlic, and water. Blend until smooth. Add more water if it isn't thin enough to drizzle.

Once everything is complete you can assemble.

On each tortilla add black beans, shredded lettuce, pickles onions, avocado cream, and garnish with cilantro.