Preheat oven 350°F.
Preheat a large skillet over high heat with 3 tablespoons of EVOO then add the mushrooms and sauté until golden. Add onion, garlic, jalapeño, salt and ground black pepper, and sauté until softened and slightly caramelized.
While the veggies are cooking, make the dipping sauce: In a food processor, puree avocado, 1 cup cilantro, lime juice, sour cream and hot sauce and salt to taste. Pour into a serving bowl and reserve.
Over an open flame of a gas burner or a hot grill, lightly char each side of all 14 tortillas and reserve on a plate.
In a small bowl, add the beans and mix in remaining 1/2 cup chopped cilantro, salt and ground black pepper, and reserve.