Black Bean Tacos With Roasted Peppers And Onions

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Roasted Peppers and Onions

3 red bell peppers, thinly sliced (about 3 cups)

1 large onion, thinly sliced (about 1 1/2 cups)

1 Tbs. olive oil


2 Tbs. olive oil

1 medium-size onion, chopped (about 1 cup)

6 cloves garlic, minced (about 2 Tbs.)

2 15-oz. cans black beans, drained and rinsed

1 15-oz. can diced organic fire-roasted tomatoes

1 Tbs. chili powder

1 Tbs. ground cumin

1/8 tsp. hot sauce, or more to taste

16 organic corn taco shells, warmed


3 cups shredded lettuce

1 16-oz. container prepared salsa

2 large tomatoes, diced (2 cups)

2 avocados, diced (about 2 cups)

1 1/2 cups shredded Cheddar or Monterey Jack cheese

1 cup low-fat sour cream

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