INGREDIENTS
1
Avocado
3
Bell peppers, medium
2
(14- to 16-ounce) cans Black beans
1
Cilantro, leaves
2
Garlic cloves, large
1
Lime
1 tsp
Oregano, dried
1 tbsp
Sage, fresh
4
Thyme, sprigs
1 cup
Tomatoes with their liquid, canned
1
Yellow onion, medium
1
Chipotle chile in adobo
2 tsp
Kosher salt
1/2 cup
Olive oil, extra-virgin
3/4 tsp
Cumin, ground
8
(6-inch) corn tortillas
1
Queso fresco or grated white cheddar