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Heat oil in a large skillet set over medium heat.
Add peppers, onion and taco seasoning. Cook for 5 minutes until vegetables soften.
Add black beans, tomatoes and water. Cook for about 10 minutes until mixture is still a little moist but no excess liquid remains.
Spread bean mixture over tortillas, leaving a 2.5 cm (1 in.) gap free of topping around the edges. Top with cheese. Fold the edges and sides and roll the tortilla. Serve with guacamole, salsa and sour cream.
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