Yield: 12 servings
|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|
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.