Toast the tomato paste in olive oil for 1-2 minutes before adding other ingredients to caramelize it, which intensifies umami and eliminates any tinny flavor from the beans.

Sauté garlic and red onion until fragrant, then add paprika and chili flakes to the hot oil before the liquid—this releases their essential oils and creates a more complex, layered flavor profile.

Reserve half the lime juice for the end of cooking to brighten flavors just before serving, while the other half goes in earlier to complement the spices during the simmer.

Prep avocado only when plating to prevent oxidation and browning—cut it lengthwise, remove the pit, and scoop directly onto plates for the creamiest, most vibrant presentation.

Rinse canned black beans thoroughly to remove excess sodium and starch, then add them in the last 5 minutes to prevent mushiness while absorbing all the flavorful sauce.