Warm 1 TBSP of the olive oil in a skilled over medium heat. Mince red onion and chop peppers.

Add red onion to skillet, and cook until lightly browned. Add in red bell and jalapeño peppers, and cook for 5 minutes, or until slightly tender.

Add in black beans, cilantro, chili powder, 1/4 TSP of the sea salt, and the 1/4 cup water. Simmer until liquid is absorbed and beans are softened, stirring frequently.

Meanwhile, preheat oven broiler to high heat and warm a pan over medium heat with remaining olive oil. Add one of the tortillas to the pan, and cook for 1-2 minutes, or until browned. Flip and cook other side. Repeat with remaining tortillas, placing browned tortillas on a large baking sheet.

Spoon black bean mixture evenly onto each tortilla. Add shredded cheese to each tortilla. Broil chalupas for 3-5 minutes, or until browned to your liking.

While the chalupas are broiling, make the avocado cream by combining the avocado, sour cream, remaining 1/4 TSP sea salt and lime juice in a food processor. Pulse until smooth and creamy.**

Once chalupas are done broiling, remove from heat. Top with shredded lettuce & tomato. Spoon avocado cream onto each chalupa. Use any leftover cream for chip dipping! Enjoy!