Finely dice the onion and two cloves of garlic. Pluck off oregano leaves and chop. Dice the peppers. Sauté everything in oil. Drain and rinse kidney beans. Add to vegetables. Season with salt, chili and cumin.
Coarsely chop tomatoes and add to vegetables. Steam for approx. 10 min. Mash avocado and remaining garlic clove(s). Season with juice of one lemon and salt.
Heat taco shells according to package directions. Fill with chili beans.
Serve with guacamole.
Cholesterol free!
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