3 Bean Tacos

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These tacos spice up the vegetarian menu.

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Ingredients

  • 1 tsp. olive oil
  • 1 C. diced onion
  • 1/2 C. diced red bell pepper
  • 1/2 C. diced green bell pepper
  • 1 Tbs. chili powder
  • 2 tsp. dried oregano
  • 1 tsp. ground cumin
  • 1 garlic clove -- minced
  • 1 C. canned chickpeas (garbanzo beans), rinsed and drained
  • 1/2 C. canned black beans, rinsed and drained
  • 1/2 C. canned pinto beans, rinsed and drained
  • 1 (8-oz.) can no salt added tomato sauce
  • 12 taco shells
  • 3/4 C. shredded iceberg lettuce
  • 3/4 C. diced tomato
  • 1/2 C. finely shredded reduced-fat sharp Cheddar cheese
  • 1/2 C. salsa

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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 1/4 C. bean mixture into each taco shell. Top each with lettuce, 1 Tbs. tomato, 2 tsp. cheese, and 2 tsp. salsa. Servings: 12.

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