Black Bean Tacos with Roasted Peppers and Onions

I can't find where I found this recipe but it's really good!!

SIDE NOTE: I leave most of the toppings at the end and these are yummy as is.  I also don't think you need 1 tbsp. of olive oil in the taco mixture.  Just spray a bit of Pam in there.

Roasted Peppers and Onions:
·    2 red bell peppers, thinly sliced (about 2 cups)
·    1 large onion, thinly sliced (about 1 1/2 cups)
·    1 Tbs. olive oil (I use less)

Tacos
·    1 Tbs. olive oil
·    1 medium-size onion, chopped (about 1 cup)
·    6 cloves garlic, minced (about 2 Tbs.)
·    2 15-oz. cans black beans, drained and rinsed
·    1 15-oz. can diced organic fire-roasted tomatoes
·    1 Tbs. chili powder
·    1 Tbs. ground cumin
·    1/8 tsp. hot sauce, or more to taste
·    16 organic corn taco shells, warmed

Toppings (optional)
·    shredded lettuce
·    salsa
·    2 large tomatoes, diced (2 cups)
·    avocados, diced (about 2 cups)
·    shredded Cheddar or Jack cheese
·    low-fat sour cream

Directions:
Preheat oven to 450F.

1. To make roasted peppers and onions: toss peppers and onion with oil on large baking sheet. Season with salt and pepper. Roast 15 minutes, stir, and roast 15 minutes more, or until vegetables   are tender and peppers are beginning to blacken. Transfer to small bowl.

2. Meanwhile, make tacos: heat oil in large pot over medium heat. Add onion and sauté 5 to 7 minutes, or until soft. Add garlic, and cook 1 minute more, or until fragrant. Stir in beans, tomatoes, chili powder, cumin, hot sauce and 1 cup water. Season with salt and pepper. Reduce heat to medium low, and simmer 15 minutes, or until most of liquid has evaporated, stirring occasionally. Mash beans until filling is thickened, but chunky, and most beans remain intact. Adjust seasonings, if necessary. Transfer to serving bowl.

Pass taco shells, filling, roasted peppers and onions and toppings around the table.