Ingredients

• olive oil
• 1 large yellow onion, chopped
• 1 medium red pepper, seeded and chopped
• 1 medium green pepper, seeded and chopped
• 1 large jalapeno pepper, seeded and chopped
• 4 garlic cloves, crushed and chopped
• 1 cup vegetable stock
• 1 (14 1/2 ounce) can fire-roasted tomatoes
• 1 (14 ounce) can black beans, rinsed and drained
• 1 (14 ounce) can dark red kidney beans, rinsed and drained
• 1 (14 ounce) can garbanzo beans, rinsed and drained
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon sugar
• salt and pepper
• 12 corn tortillas
• 1 -2 cup sharp cheddar cheese, shredded
• 1 medium avocado, diced
• 2 green onions, sliced
• 1 large jalapeno pepper, seeded, minced
• 1 roma tomato, diced
• salt and pepper, to taste
• 1 medium carrot, chopped
• 1 celery rib, chopped
• 2 garlic cloves, minced