Veggie Fajitas

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

2 tablespoons extra-virgin olive oil

4 small multicolored bell peppers, thinly sliced

1 large red onion, thinly sliced

1 ( 15 ounce) can no-salt-added black beans, rinsed

2 tablespoons water

1 tablespoon ground cumin

1 tablespoon chili powder

2 teaspoons smoked paprika

½ teaspoon salt

½ teaspoon ground pepper

¼ cup chopped fresh cilantro, plus cilantro leaves for garnish

¼ cup lime juice

12 (6-inch) corn tortillas, warmed

⅓ cup crumbled cotija cheese

2 small avocados, thinly sliced

Directions at eatingwell.com

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