Heat 1 tablespoon oil over medium heat in a medium skillet. Add corn and cook, stirring occasionally, until browned in spots. Season with salt and pepper and transfer corn to a plate.
Return empty skillet to medium heat and add remaining tablespoon oil. Add onion and cook until soft. Add garlic, cumin, and paprika. Cook for 1 minute, stirring. Add pinto beans and water and bring to a simmer. Cook until beans soften and have warmed through, about 3 minutes, then use a potato masher to mash beans into a chunky paste.
Spread beans on each tortilla. Top with cheese, cabbage, cooked corn, avocado, and a dash of hot sauce, if desired. Serve with lime wedges.
About this recipe
Last year Americans ate over 4.5 billion tacos! That’s 490,000 miles of tacos, which could take you to the moon and back.