Pinto Bean Tacos

Name: Pinto Bean Tacos
Ingredients: 8 taco shells; 1 (15 oz.) can pinto beans, rinsed and drained; 1/2 c. reduced-sodium tomato sauce; 1 (4 oz.) can diced green chili peppers, drained; 1 tsp. chili powder; 1/4 tsp. dried oregano, crushed; 1/4 tsp. ground cumin; 1 1/2 c. shredded lettuce; 1 medium tomato, chopped; 1/2 c. shredded, reduced-fat Cheddar cheese (2 oz.)

10 ingredients

8 steps

Ingredients

8 taco shells
1 (15 oz.) can pinto beans, rinsed and drained
1/2 c. reduced-sodium tomato sauce
1 (4 oz.) can diced green chili peppers, drained
1 tsp. chili powder
1/4 tsp. dried oregano, crushed
1/4 tsp. ground cumin
1 1/2 c. shredded lettuce
1 medium tomato, chopped
1/2 c. shredded, reduced-fat Cheddar cheese (2 oz.)

Directions

1

Heat taco shells according to package directions.
2

Meanwhile, in a medium saucepan, combine pinto beans, tomato sauce, chili peppers, chili powder, oregano and cumin.
3

Bring to boil.
4

Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally. Mash beans slightly, if desired.
5

Spoon bean mixture into taco shells.
6

Pass lettuce, tomato and cheese for toppings.
7

Serve with salsa, if desired.
8

Makes 4 servings.