Halve, peel and finely chop the onion. Mince or grate the garlic. Zest the lime and then cut into wedges. Thinly slice the radishes. Dice the tomato, removing the tough core. Drain and rinse the beans.

Heat 1/2 tablespoon olive oil in a pan over medium heat. Add the onion and season with salt and pepper. Cook for about 5 minutes, until softened. Add the tomato, garlic, cumin, and 1 tablespoon adobo sauce from the can. Cook for 2 minutes, until fragrant. HINT: If you like the extra heat, remove 1 chipotle pepper and roughly chop, then add to the pan to taste.

Add the beans to the pan and reduce the heat to low. Cook for about 10 minutes, stirring occasionally.

Meanwhile, halve, pit, and scoop out the avocado with a spoon. Coarsely mash it in a bowl and mix with a squeeze of lime juice, lime zest, and 1/2 tablespoon olive oil. Season with salt and pepper. Set aside.

Heat tortillas in a dry pan or oven until soft and pliable, about 3 minutes on each side.

Serve the black bean filling in the tortillas and top with feta and radishes. Serve with avocado mash to the side. Tip: Save those extra chipotles! Transfer to an airtight container and freeze. Making guacamole? Add a chopped chipotle for some spice. You can even add it to your favorite BBQ sauce for that special smoky flavor.