Ingredients
- 1 1/2 teaspoons extra-virgin olive oil
- 1 small bell pepper, thinly sliced
- 1/4 medium onion, thinly sliced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1 15-ounce can no-salt-added black beans, rinsed
- 1 medium avocado, sliced
- 6 tablespoons pico de gallo
- 6 tablespoons reduced-fat strained (Greek-style) yogurt
- 6 tablespoons shredded Monterey Jack cheese
- 3 tablespoons sliced pickled jalapeños
- 3 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- 3 corn tortillas, warmed
Directions
- Heat oil in a medium skillet over medium heat. Add bell pepper, onion, cumin, oregano, paprika and salt. Cook, stirring occasionally, until the vegetables are golden and fragrant, 4 to 5 minutes. Add beans; cook, stirring occasionally, until the beans are hot, 2 to 3 minutes.
- Divide the bean mixture among 3 bowls. Top each bowl with some avocado, pico de gallo, yogurt, cheese, jalapeños, cilantro and lime juice. Serve with tortillas.
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