Three bean tacos

Yield: 12 servings

Measure Ingredient
1 teaspoon Olive Oil
1 cup Diced Tomato
½ cup Diced Red Bell Pepper
½ cup Diced Green Bell Pepper
1 tablespoon Chili Powder
2 teaspoons Dried Oregano
1 teaspoon Ground Cumin
1 \N Garlic Clove; Minced
1 cup Chickpeas; Canned, Rinsed And Drained
½ cup Black Beans; Cooked, Rinsed And Drained
8 ounces No-Salt-Added Tomato Sauce
12 \N Taco Shells
¾ cup Shredded Lettuce
¾ cup Diced Tomato
½ cup Cheddar Cheese; Lowfat, Shredded
½ cup Salsa

Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion and next 6 ingredients (onion through garlic), and sauté 2 minutes.

Add chickpeas, beans, and tomato sauce. Bring to a boil; reduce heat, and simmer 20 minutes or until thick. Prepare taco shells according to package directions. Spoon ¼ cup bean mixture into each taco shell. Top each with 1 tablespoon lettuce, 1 tablespoon tomato, 2 teaspoons cheese, and 2 teaspoons salsa.

Recipe by: Cooking Light

Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@...> on Aug 24, 1999, converted by MM_Buster v2.0l.

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