Thoroughly drain canned black beans and pat them dry with paper towels before cooking to remove excess moisture, which allows them to crisp up beautifully in the skillet rather than steam.

Mix garlic powder and chili powder with a pinch of salt directly into the beans before pan-frying, then taste and adjust after cooking—this prevents harsh, concentrated spice flavors.

Warm corn tortillas in a dry skillet immediately before assembling to add a subtle char and prevent them from absorbing moisture from the filling, keeping them crispy longer.

Zest one lime directly over the finished beans and drizzle fresh lime juice just before serving to brighten flavors and cut through the richness of the feta and sour cream.

Let the black bean mixture sit undisturbed in the hot skillet for 2-3 minutes between stirring to develop a golden, crispy crust on the bottom, then break it up gently for maximum textural contrast.