Instructions

• Make the lime crema: In a small bowl combine the Zest of 1 lime, 1clovegarlic,minced, 1cupplain Greek yogurt or sour cream, and a Pinchof kosher salt. Stir until smooth, cover, and set aside in the refrigerator.
• Make the pickled red onions: In another small bowl combine the Juice of 1 lime, 1small red onion,very thinly sliced, 1teaspoongranulated sugar, and 1/4teaspoonkosher salt. Toss to coat and let stand while you prepare the beans (at least several minutes so the onion softens).
• Heat the skillet: Place a large skillet over medium-high heat and add 1 1/2tablespoonsolive oil.
• Cook the vegetables: Add the 1small yellow onion,diced, 1/2red bell pepper,seeded and diced (about ½ cup), 1/2green bell pepper,seeded and diced (about ½ cup), and 1small jalapeno,seeded and finely chopped. Cook, stirring frequently, until the vegetables are softened and browned at the edges, about 10–12 minutes.
• Add aromatics and spices: Stir in the second 1clovegarlic,minced, 2teaspoonsdried oregano, and 1teaspoonchili powder. Cook, stirring, for 1–2 minutes until fragrant.
• Add beans and tomatoes and simmer: Stir in the black beans (rinsed and drained), the 115 oz can diced tomatoes, with their juices, and 1teaspoonkosher salt. Reduce the heat to medium and simmer, uncovered, stirring occasionally, until the mixture has thickened, about 20 minutes. Taste and add more salt if needed.
• Serve: Spoon the black bean mixture into bowls and top with the lime crema, the pickled red onions, Sliced avocado andfresh cilantro leaves.