• 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

    Method of Preparation

      1. 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.

      2. Divide the bean mixture among 3 bowls. Top each bowl with some pico de gallo, yogurt, cheese, jalapeños, cilantro and lime juice. Serve with tortillas.