Bring a large skillet to medium heat and drizzle in some oil. Add onion and cook 4 to 5 minutes until softened. Add black bean burgers and cook for an additional 5 minutes, stirring often to brown. Add red wine vinegar, nutritional yeast, tamari, cumin, chili powder, salsa, oregano, and liquid smoke. Mix well. Once patties and spices are browned, add a splash of water and scrape the bottom bits. Give the mixture a taste and adjust seasonings to your liking. Set aside and cover.

For the bean mixture, combine canned beans, paprika, salt and mix well. Heat in a small sauce pan on stovetop or in the microwave. Transfer to a bowl for serving.

Prepare toppings for taco buffet: Mix together chopped cilantro and onion and place in a small bowl. Place thinly sliced radishes in a small bowl of water to enhance freshness and crispness. Once ready to serve, remove from water and place in a small serving bowl. For the sour cream, mix together coconut yogurt, lime juice and salt. Place halved tomatoes, lettuce, jalapeño, salsa and quartered limes into small serving bowls (or in one large serving bowl- be creative!)

Toast hard shell tacos: pre-heat oven to 350 degrees. Spread the shells on a baking sheet and toast for 5 minutes. Remove from oven and add them to the buffet. For the tortillas, gently heat them over a gas stove or microwave. Add to the buffet as well.

To assemble: Spread a heaping tablespoon of beans onto soft tortilla and wrap around a hard taco. Fill with taco filling, lettuce, radishes, and sour cream (this will act as a glue to hold the other toppings). Then add tomatoes, jalapeño, cilantro onion mixture, salsa, avocado, hot sauce and a squeeze of lime juice.