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1. Slice the onion and peppers into thin strips, 1/4" wide or a bit less.
   
   
2. Slice the cucumber into quarters. Remove the seeds. Slice the quarters into thin strips, 1/4" wide or a bit less. Cut the slices in thirds.
   
   
3. Cut the garlic into very small pieces.
   
   
4. Rinse the black beans, get rid of the dark red/brown liquid.
   
   
5. In a large fry pan, heat 1 tbl olive oil. Add the onions, peppers, cucumber, corn, black beans, garlic, chili powder, cumin, paprika, black pepper. Cook for three or four minutes on high. Stir frequently.
   
   
6. In a large fry pan, heat 1 tbl olive oil. Cook the tortillas about 45 seconds on each side.
   
   
7. Slice up the avocado. To cut an avocado, cut it in half lengthwise, and rotate the two halves to separate them. Pry out the seed, then use a large table spoon or serving spoon to scoop the avocado out of the skin. Slice lengthwise about 1/4 inch thick.
   
   
8. In each tortilla, place a slice of avocado, a bunch of the veggies, some sour cream and sprinkle some cilantro on top.