Heat olive oil in a skillet over medium heat.

Add chopped onion and sauté for 2–3 minutes until softened.

Add minced garlic and cook for another 30 seconds.

Stir in black beans, cumin, chili powder, paprika, salt, and pepper.

Cook the mixture for 3–4 minutes, lightly mashing some beans for a creamy texture.

Place a tortilla in a clean skillet over medium heat.

Sprinkle cheese evenly on half of the tortilla.

Add the black bean mixture over the cheese.

Sprinkle more cheese on top and fold the tortilla in half.

Cook for 2–3 minutes per side until golden brown and crispy.

Remove from skillet and slice into wedges.

Repeat with remaining tortillas.