Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3 minutes until translucent.

Stir in the minced garlic and diced bell pepper, cooking for an additional 3 minutes until the vegetables soften.

Add the black beans, corn, ground cumin, chili powder, salt, and pepper to the skillet. Stir well to combine and cook for another 5 minutes, allowing flavors to meld.

While the vegetable mixture is cooking, warm the corn tortillas in a separate pan over low heat for about 1 minute on each side, or until pliable.

Assemble the tacos by placing a generous spoonful of the vegetable and bean mixture onto each tortilla. Top with slices of avocado, halved cherry tomatoes, and chopped cilantro.

Serve with lime wedges on the side for an extra burst of flavor.

Feel free to customize the toppings based on your preferences; try adding salsa, vegan sour cream, or shredded lettuce.

These tacos can be made ahead of time and reheated, perfect for meal prep!

For an extra kick, consider adding some hot sauce or jalapeños to your tacos.