Three-Bean Tacos
This is a great recipe- very light and a great dish for a veggie night!
Yield
12 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon | olive oil |
|
| 1 | cup |
onions
diced |
|
| ½ | cup |
sweet red bell peppers
diced |
|
| ½ | cup |
green bell peppers
diced |
|
| 1 | tablespoon | chili powder |
|
| 2 | teaspoons |
oregano
dried |
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | clove |
garlic
minced |
|
| 1 | cup |
chickpeas (garbanzo beans)
canned, rinsed and drained |
|
| ½ | cup |
black beans
rinsed and drained |
|
| ½ | cup |
pinto beans
canned, rinsed and drained |
|
| 8 | ounces |
tomato sauce
no-salt-added, canned |
|
| 12 | each | taco shells |
*
|
| ¾ | cup |
iceberg lettuce
shredded |
|
| ¾ | cup |
tomatoes
diced |
|
| ½ | cup |
cheddar cheese, reduced-fat
finely shredded, sharp |
* |
| ½ | cup | salsa |
|
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
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 lettuce, 1 tablespoon tomato, 2 teaspoons cheese, and 2 teaspoons salsa.
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