Peel and halve the red onion; roughly chop one half and thinly slice the other. Peel and roughly chop the garlic. Trim, deseed, and chop the jalapeño.
Place a large nonstick skillet over medium heat with 1 tbsp olive oil. Add the chopped red onion, chopped garlic, and as much of the chopped jalapeño as you’d like. Sprinkle with salt and cook until the onion is softened, about 4 to 5 minutes.
Drain and rinse the black beans. Add the beans to the skillet along with the Mexican mole spice, 1 cup water, and 1/4 tsp salt. Cook until the beans are hot, about 2 to 4 minutes. Transfer the beans to a food processor and pulse until a paste forms, with some texture still visible.
Peel the orange, chop the flesh, and add it to a large bowl. Halve the avocado, remove the pit, and slice the flesh. Add the sliced avocado to the bowl with as much of the sliced red onion as you’d like, a pinch of salt, and 1 tbsp olive oil. Toss the citrus avocado salad well to combine.
Return the pureed black beans and half of the walnuts to the skillet over medium heat. Cook, stirring frequently, until hot. Divide the spinach between plates. Add 1 tortilla to the skillet and cook until pliable, about a minute. Fold the tortilla in half and then in half again. Transfer the mole enfrijolada onto the spinach. Repeat with remaining tortillas.
Top the mole enfrijoladas with any remaining black bean purée. Squeeze half the lime over the plates and cut the remaining half into wedges. Sprinkle each plate with the remaining walnuts and serve with citrus avocado salad and lime wedges. Enjoy!