In a large non-stick skillet, heat 1 tbsp olive oil over medium-high heat. Add the chopped onions and sauté for about 3-5 minutes until golden brown.
Add the ground beef and brown, stirring occasionally until no longer pink.
Sprinkle with chili flakes (or powder), garlic powder, cumin, coriander, salt, and pepper. Stir in the tomato sauce and drained beans and cook for another 5 – 6 minutes until the mixture thickens.
Heat up the tortillas. Spread them out on a baking sheet and place in the preheated oven for 1 to 2 minutes just until hot. Remove to a plate and cover with foil to keep them warm.
Serving:
Fill each tortilla with the beef. Serve with chopped red onion, bell pepper, avocado, jalapeno slices, and salsa. Top with some Greek yogurt if you desire and squeeze fresh lime juice.
Enjoy!