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Preheat oven to 350. Apply nonstick spray in 9x13 casserole
dish. Cut bell peppers in fajita style strips.
Line bottom and sides with crescent rolls. Bake 9-11 minutes
until lightly toasted, then cool in dish on wire rack.
Heat oil in medium skillet and sauté the garlic just until
fragrant. Add the onions, peppers, and black beans cook,
stirring about 10 minutes.
Stir in ground beef and cook until browned. Add cilantro,
tomato, and taco seasoning, then continue to cook, stirring
until combined.
Scrape the mixture into the casserole dish over the cooked
crescent rolls and top with grated cheese and scallions. Bake
about 20 minutes, until cheese is bubbly and lightly browned.
Allow the casserole to cool briefly. Then cut into squares,
serve with salsa and avocados.
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