My Rasoi Adventures: Roasted pepper and Onion with Beans Tacos

Who doesn't like Mexican food? After coming late from work, I generally prefer to make a quick delicious meal. If you are also in same boat as me, these tacos definitely fit the bill.
It is a nice combination of roasted peppers and smoky flavor of fire-roasted tomatoes. You could add many toppings like lettuce, sour cream etc as you like, but I like mine to be minimal so that the actual flavors of the stuffing are not diluted.
I do hope that you like this quick healthy dinner.
Ingredients:

1 cup thinly sliced red Bell Pepper
1/2 cup thinly sliced Onions
1 tsp Black Pepper powder
1/2 cup finely chopped Onions
3 minced Garlic cloves
2 cups Black beans
1/2 cup diced fire-roasted tomatoes
2 tsp Cumin seeds
2 tsp red Chili powder
6-8 Corn Taco Shells
1 cup Salsa
1 cup diced Avocados
1/2 shredded Cheese (Can use vegan cheese also)
Olive Oil

Instructions:

For roasted peppers and Onions:

Preheat the oven at 450°F.
Add the sliced peppers and onions to a bowl. Add some Olive Oil to the bowl.
Season with salt and pepper and mix it well.
Arrange the mixture on a large baking sheet and roast for 10 minutes.
Stir and roast again for 10-15 minutes or until the peppers are tender and beginning to turn slightly black.
Remove from oven, transfer to the bowl and keep aside

For the bean stuffing:

Heat some oil in a pan. Add the cumin seeds.
Once the seeds start to crackle, add the garlic and chopped onions and saute till they are translucent.
Now add the cooked black beans and fire roasted tomatoes. Add about 1 cup water and salt and chili powder and mix it well.
Let it simmer on low heat for about 15 minutes, until most of the liquid is evaporated.
Take it off the heat. Now, gently mash the beans until the mixture is thick but still chunky.
Transfer to the bowl and keep aside.