In a small bowl add avocado, shallots, crushed red pepper flakes, 2 tsp. of lime juice, salt and ground black pepper and half of the cilantro.
Use a fork to mix well. In a small saucepan over medium heat add 2 tsp. olive oil. When hot, add half of the garlic and onions and cook for 2 minutes until soft and translucent.
Add the ground cumin and oregano and cook for 2 minutes until fragrant.
Add the canned black beans and allow to simmer for 15 minutes.
Stir in remaining cilantro and one tbsp. of lime juice. Keep warm. Meanwhile, in a medium sauté pan over medium high heat, add 2 tbsp. olive oil. When hot, add the remaining garlic and onions and cook for 3 minutes until translucent.
Add tomato paste, Beyond Meat Beyond Beef Crumbles and 3 tbsp. of water.
Cook for an additional 5 minutes, stirring occasionally. In a large sauté pan over medium heat, warm tortillas for 45 seconds on each side. Stack and store tortillas in aluminum foil to keep warm. In the center of each tortillas, place the Beyond Meat filling.
Top with guacamole, shredded lettuce, shredded cheddar, and chipotle sauce to taste.