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Ingredients
  • 1 ½ teaspoons extra-virgin olive oil
  • 1 small bell pepper, thinly sliced
  • ¼ medium onion, thinly sliced
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon paprika
  • ¼ 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
Steps
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