Arrange the cabbage leaves onto a plate. Double them up if they're thin or ripped so they're hearty enough to hold all of your toppings.
Add the black beans, smoked paprika, cumin, a splash of water, and a pinch of salt and pepper to a small saucepan. Cover, and cook over low heat until warmed through.
Divide the spiced black beans into the cabbage cup "taco shells" and sprinkle with hemp hearts, cilantro, lime juice, and another pinch of salt and pepper.
Arrange with any additional toppings of choice.