In a saucepan, combine the mashed black beans, vegetable broth, cumin, and garlic powder. Cook over medium heat until warmed through.

In a separate skillet, warm the corn tortillas one at a time for about 30 seconds on each side.

Spread a generous amount of the black bean mixture onto one half of each tortilla.

Fold the tortilla in half, covering the filling, and place it on a serving plate.

Repeat the process until all tortillas are filled and folded.

Pour remaining black bean sauce over the filled tortillas.

Sprinkle crumbled queso fresco on top of the sauce.

Add a dollop of sour cream to each plate.

Garnish with fresh cilantro and sliced avocado.

Serve warm and enjoy a taste of Mexico!