Toast cashews in large nonstick skillet over medium heat until golden brown, 3 to 4 minutes. Transfer cashews to medium bowl. Set skillet aside for step 3.

Combine black beans, just ½ tsp chipotle morita, a pinch of salt, and ½ cup water in small saucepan. Bring to simmer over medium-high heat and cook until warmed through and water has reduced slightly, 2 to 3 minutes. Smash beans with back of fork until they start to stick together and become creamy. Cover to keep warm. (TIP: Use more chipotle morita if you prefer more spice.)

Return reserved skillet to medium-high heat. Add tortillas, one at a time, and heat until warm and pliable, 1 to 2 minutes per side. Transfer to plate and cover to keep warm. Heat 2 tbsp olive oil in same skillet over medium-high heat. Add broccoli and a pinch of salt and cook until browned and crisp-tender, 2 to 4 minutes per side.

Divide warm tortillas between plates. Top with black beans and charred broccoli. Dollop with romesco and sour cream and sprinkle with cashews. ¡Buen provecho!