1 onion, chopped
2 garlic cloves, chopped
2 red peppers, diced
1 tsp. smoked paprika
1 ½ can 540 ml (19 oz) black beans, rinsed and drained (makes about 3 cups)
1 ¼ cups homemade or store-bought salsa
1 cup chopped walnuts
8 small 18 cm (7 inches) tortillas
Salt and pepper to taste
1 avocado, mashed with a fork
½ cup plain Greek yogurt
1 wedge of 170 g of Le Classique Light cheese, grated
½ cup 200 g of Le Six Pourcent cheese, grated
1 cup lettuce, chopped
In an oiled skillet, sauté onion and garlic over high heat for 2 to 3 minutes. Add peppers and cook over medium heat for 6 to 7 minutes, until tender.
Add paprika, salt and pepper and mix well. Add black beans, salsa and walnuts and continue cooking for 2 to 3 minutes.
Meanwhile, pile tortillas on a plate, cover with a clean cloth and heat in the microwave for 20-30 seconds.
Divide mixture among tortillas, then top with avocado, yogurt, lettuce, and cheese. Fold tortillas in half and serve.