Three-Bean Tacos

Name: Three-Bean Tacos
Ingredients: 1 teaspoon olive oil; 1 cup diced onion; 1/2 cup diced red bell pepper; 1/2 cup diced green bell pepper; 1 tablespoon chili powder; 2 teaspoons dried oregano; 1 teaspoon ground cumin; 1 garlic clove, minced; 1 cup canned chickpeas (garbanzo beans), rinsed and drained; 1/2 cup canned black beans, rinsed and drained; 1/2 cup canned pinto beans, rinsed and drained; 1 (8-ounce) can no-salt-added tomato sauce; 12 taco shells; 3/4 cup shredded iceberg lettuce; 3/4 cup diced tomato; 1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese; 1/2 cup salsa

17 ingredients

2 steps

Ingredients

1 teaspoon olive oil
1 cup diced onion
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 tablespoon chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
1 garlic clove, minced
1 cup canned chickpeas (garbanzo beans), rinsed and drained
1/2 cup canned black beans, rinsed and drained
1/2 cup canned pinto beans, rinsed and drained
1 (8-ounce) can no-salt-added tomato sauce
12 taco shells
3/4 cup shredded iceberg lettuce
3/4 cup diced tomato
1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese
1/2 cup salsa

Directions

1

Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion and next 6 ingredients (onion through garlic), and saute 2 minutes. Add chickpeas, beans, and tomato sauce. Bring to a boil; reduce heat, and simmer 20 minutes or until thick.
2

Prepare taco shells according to package directions. Spoon 1/4 cup bean mixture into each taco shell. Top each with lettuce, 1 tablespoon tomato, 2 teaspoons cheese, and 2 teaspoons salsa.