Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until translucent and softened, about 5–7 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant.

Season and simmer

Stir in the ground cumin, ground coriander, and smoked paprika; cook 30 seconds to bloom the spices. Add the cooked black beans and vegetable broth. Bring to a gentle simmer, then reduce heat and simmer 8–10 minutes to meld flavors.

Mash and finish

Using a potato masher or the back of a spoon, lightly mash about half the beans in the pot to create a thick, textured base while leaving some whole beans for bite. Stir in the remaining 1 tablespoon olive oil, lime juice, salt, and black pepper. Taste and adjust seasoning as needed. If you prefer a smoother consistency, blend 1–2 cups of the mixture with an immersion blender or in a blender, then return to the pot and reheat briefly.

Tortilla Strips & Toppings

Prepare tortillas

Stack the corn tortillas and cut them into thin strips (about 1/4-inch wide). Pat the strips dry with a clean towel to remove excess moisture.

Fry tortilla strips

In a medium skillet or shallow pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C) or a small tortilla edge sizzles immediately when dropped in. Working in batches, fry the tortilla strips for 1–2 minutes, stirring often, until crisp and golden. Use a slotted spoon to transfer strips to a paper towel-lined plate. Immediately sprinkle with kosher salt to season.

Assemble and garnish

Spoon the warm black bean mixture into bowls. Top each serving with a generous handful of crisp tortilla strips and scatter sliced green onions over the top. If using, drizzle a little crème fraîche or sour cream and sprinkle chopped cilantro for brightness. Serve with lime wedges on the side.