Vegetarian taco salad

Right now I feel like I could eat nothing but this salad forever and ever, and be perfectly happy.

1 can plain black beans, drained and rinsed
1 tsp olive oil
1 clove garlic
1/2 small onion
1 tsp ground cumin
1/2 tsp dried oregano
1/4 c water or broth

Cook onion and garlic in olive oil over medium heat until translucent. Add beans and spices, and water. Stir and keep warm.

Now prepare these:

1/2 head green leaf lettuce - chop
1 orange bell pepper - slice
2 roma tomatoes - cut in wedges
2 avocadoes - cube
1/4 c cilantro - chop
1 c cheddar or monterey jack cheese - shredded

Open a bag of chips (we like these, which we get from our food co-op). Let everybody pile on the beans, cheese and veggies. Top with salsa and light sour cream or yogurt. (Light sour cream has about the same amount of fat as full-fat yogurt, so I call them interchangeable.) My husband likes ranch dressing on his.

Be careful you don't stay at the table too long. If I'm sitting there, I can continue to pick at the chips and veggies forever and a day.