Ingredients
| 1 |
tsp. olive oil |
| 1 |
cup diced onion |
| 1/2 |
cup diced red bell pepper |
| 1/2 |
cup diced green bell pepper |
| 1 |
tbsp. chili powder |
| 2 |
tsp. dried oregano |
| 1 |
tsp. ground cumin |
| 1 |
garlic clove |
| 1 |
cup chickpeas |
| 1/2 |
cup black beans |
| 1/2 |
cup canned pinto beans |
| 8 |
ounce tomato sauce |
| 12 |
taco shells |
| 3/4 |
cup shredded iceberg lettuce |
| 3/4 |
cup diced tomato |
| 1/2 |
cup reduced-fat sharp Cheddar cheese |
| 1/2 |
cup salsa |
Directions
- recipe ingredients
- 1 tsp. olive oil
- 1 cup diced onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1 Tbsp. chili powder
- 2 tsp. dried oregano
- 1 tsp. 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 finely shredded reduced-fat sharp Cheddar cheese
- 1/2 cup salsa
- recipe directions
- Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion and next 6 ingredients (onion through garlic), and saut頲 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 cup bean mixture into each taco shell. Top each with lettuce, 1 tablespoon tomato, 2 teaspoons cheese, and 2 teaspoons salsa.
- Serves: 12
Categories
Beans, Appetizers, Main Dish, Salads, Side Dish, Snacks
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