Whisk together the chickpea flour, water, olive oil and salt in a medium bowl. Let sit for about 15 minutes.

In a medium saucepan combine beans (with liquid), garlic, cilantro, jalapeño and a pinch of salt and simmer on low for about 20 minutes or until no liquid remains. Set aside.

Preheat oven to 375°. Toss zucchini with 1 tablespoon of olive oil and season with salt and pepper. Arrange on baking sheet in a single layer and roast for about 15-20 minutes, tossing once.

In a medium bowl combine carrot, bell pepper, cilantro, scallion, lime zest, lime juice and a pinch of salt and pepper. Set aside.

Heat a small nonstick sauté pan over medium high heat and add 1 teaspoon olive oil. When the pan is hot, add 1/4 cup of the chickpea flour batter. Lift and swirl the pan to spread the batter into a thin layer.

Cook for about 1-2 minutes or until tiny bubbles begin to appear, then flip and cook for another 1-2 minutes. Remove to a paper towel-lined plate. Continue with remaining batter, adjusting the heat and adding more oil to the pan as needed. You should have about 10-12 tortillas.

Optional: Enjoy as a soft taco or to make crunchy taco shells, arrange tortillas in the ridges of an inverted muffin tin. Bake for 15-20 minutes or until shells are crispy and slightly brown at the edges.

Assemble tacos by layering black beans, zucchini, avocado and slaw in a chickpea tortilla.