Black Bean Open Face Taco

Here's a fun quick one. Black beans with spices, soy sauce and vinegar topped with cheese, cabbage and salsa.
(It's hard to take a good photo of a dish that is covered with toppings, but you get the idea.)

Ingredients:
2 cans of black beans, drained but not rinsed
8" soft flour or corn tortillas,  (This recipe made three tacos, one each and one we split. Plenty.)
1 Teaspoon smoked Paprika
1 Teaspoon chili powder
1 small bunch of scallions, chopped, bulb ends discarded.
2 Tablespoons real soy sauce
2 Tablespoons red wine vinegar
3 tablespoons olive oil
1/2 cup water

Toppings:
Shredded sharp cheddar cheese
Shredded cabbage (bagged cole slaw works)
Salsa of choice, we like green for this
Chopped hot cherry peppers


Directions:
Add the soy sauce and vinegar to the half cup water, set aside.
Put the scallions, Paprika and chili powder on a small plate, set aside.
Heat the oil until hot, add the dish of scallions and spices, stir ten seconds, add the beans and water mixture, cook while using your potato masher to mush the beans and flavorings. Cook until hot, turn off the heat.
When ready, put a tortilla on a plate, top with beans and cheese, put in microwave for 30 seconds to a minute (until cheese melts and taco is hot), take out and top with cabbage and salsa, and some hot peppers if you feel feisty.