Arrange Taco Shells upright in a baking dish Use crumbled-up foil if needed to help shells stay upright or an inverted muffin tin. Bake the shells for 3 minutes.
Remove the taco shells from the oven and sprinkle a thin layer of shredded cheese over the bottom of the shells. Return to the oven for 3-5 minutes or until the cheese is melted.
While the taco shells are baking, drain and rinse the black beans and add them to a small saucepan or nonstick frying pan, add in the salsa, cumin, and paprika. Bring the mixture to a simmer over high heat, and then reduce heat to medium and simmer for 5-7 minutes. Turn off the heat and stir in the zest of the fresh lime into the black bean mixture.
Remove the baked taco shells from the oven and top each shell with about ¼ cup of the bean mixture. Sprinkle with additional cheese and return to the oven for 5 minutes, or until cheese is melted.
Serve with desired toppings and avocado mash if desired.
Avocado Mash (optional)
In a small food processor or blender, mix together avocados, salt, lime juice, and cilantro together until smooth. Or simply mash everything together with a fork for a chunkier avocado mash. Taste and add additional salt if needed.
Notes
Taco Shells: In place of hard taco shells, feel free to use flour or corn tortillas. Simply heat your tortillas in a dry skillet for 20-30 seconds per side and fill with the bean mixture and top with cheese and desired toppings. Storage: These tacos are best served immediately once assembled. The black bean mixture will keep in the fridge for up 3 days.