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
STEP-1
Heat oil in a medium skillet over medium heat. Add bell pepper, onion, cumin, oregano, paprika and salt.
STEP-2
Cook, stirring occasionally, until the vegetables are golden and fragrant, 4 to 5 minutes.
STEP-3
Add beans; cook, stirring occasionally, until the beans are hot, 2 to 3 minutes.
STEP-4
Divide the bean mixture among 3 bowls.
STEP-5
Top each bowl with some pico de gallo, yogurt, cheese, jalapeños, cilantro and lime juice. Serve with tortillas.