Three bean tacos
12 servings
Ingredients
| Quantity | 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 | 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 | Taco Shells | |
| ¾ | cup | Shredded Lettuce |
| ¾ | cup | Diced Tomato |
| ½ | cup | Cheddar Cheese; Lowfat, Shredded |
| ½ | cup | Salsa |
Directions
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.