Get a pot and add one tbsp of olive oil.
Finely dice up the onion and mince the garlic. Throw both in the pot and let it simmer on low heat.
In the meantime cut the bell pepper into small pieces and add them to the pot.
Rinse and drain the can of black beans.
Squash a few of them with a fork or your hands to give the soup a creamy touch, then throw them into the pot with a bit of love.
Add the vegetable broth to the mix.
Chop the cilantro and add it to the soup (holding a bit in reserve for garnish).
Now pimp it up with the cumin, red pepper flakes and balsamic vinegar.
Let the soup simmer for about 10 minutes.
In the meantime prepare some avocado slices and heat up the tortillas.
If you want to be naughty, finish off the soup with a slice of cheddar.
Taste test - adjust the seasoning, if necessary.
Soups on! Garnish the bowl with a little extra cilantro, avocado and you’re ready to roll.