Preheat the oven to 425ºF. Lightly spray a large sheet pan with oil and set aside.

Slice 1 red bell pepper into 1/4 - 1/2 inch slices.

Cook the ground chicken in a medium skillet with olive oil.

Add 1/4 cup of buffalo sauce to the chicken, evenly coat, and set aside.

Wrap the stack of tortillas in a damp paper towel and place on a plate. Microwave to steam, about 30 seconds on each side (or warm on a skillet).

Mash the beans in a bowl with a fork. Warm in the microwave if needed to soften them.

Place the tortillas on the sheet pan and evenly divide the beans among them on one half, so they can be folded.

Evenly divide the buffalo chicken among the tortillas, placing it on top of the mashed beans, followed by the bell peppers and shredded cheese.

Fold each tortilla in half and press down to close. If the tortillas are not staying closed, flip them on the other side so the beans are on top.

Bake for 8 minutes.

Take the pan out and flip them all.

Bake for another 6 minutes, until slightly golden and crisp on each side.

Dice the green onion.

Prep the cilantro.

Mash the avocado.

Slice the lime.

Remove tacos from the oven and sprinkle with salt while warm.

To serve, divide the tacos evenly among four plates.

Serve with:
• mashed avocado
• green onion
• cilantro
• lime juice