In a medium bowl, combine beans (drained and rinsed), minced red onion, cumin, paprika and chopped cilantro. Grate cheese and place in a small bowl. Heat a large, nonstick skillet over medium-high heat and spray with nonstick cooking spray.
Place one tortilla at a time on the hot skillet and add about 1/4 cup of bean filling to one half of the tortilla. Top with a sprinkle of grated cheese.
Use a spatula to carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla with the spatula so it holds its shape. Cook each taco for about 3 minutes per side or until golden brown and crispy. Serve with avocado, salsa, sour cream or any toppings you prefer.