Ingredients
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1 1/2 teaspoons extra-virgin olive oil
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1 small bell pepper, thinly sliced
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1/4 medium onion, thinly sliced
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1/2 teaspoon ground cumin
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1/2 teaspoon dried oregano
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1/2 teaspoon paprika
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1/4 teaspoon salt
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1 15-ounce can no-salt-added black beans, rinsed
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1 medium avocado, sliced
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6 tablespoons pico de gallo
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6 tablespoons reduced-fat strained (Greek-style) yogurt
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6 tablespoons shredded Monterey Jack cheese
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3 tablespoons sliced pickled jalapeños
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3 tablespoons chopped fresh cilantro
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1 tablespoon lime juice
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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.
