Heat garlic in olive oil until slightly browned.
Stir in cinnamon, cumin, and chipotle paste for one minute.
Add black beans and their liquid, simmering for 10 to 15 minutes.
Roughly chop tomatoes, chilli, and coriander together for the salsa.
Mix salsa ingredients with lime juice and olive oil in a bowl.
Mash avocado with salt, pepper, chilli, and lime juice for guacamole.
Sauté onion and carrot in olive oil for 5 minutes.
Add stock and sauce spices, simmering for 5 minutes to thicken.
Pulse sauce in a blender until smooth and stir in lemon juice.
Heat tortillas over a gas flame or in the oven until charred.
Fill tortillas with beans, salsa, guacamole, fried egg, cheese, and radishes.