Three-Bean Tacos

Three-Bean Tacos
Photo by HOWARD L. PUCKETT

Ingredients

  • 1 (8-ounce) can no-salt-added tomato sauce
  • ½ cup canned black beans, rinsed and drained
  • ½ cup salsa
  • 1 tablespoon chili powder
  • 2 teaspoons dried oregano
  • ¾ cup shredded iceberg lettuce
  • 1 garlic clove, minced
  • + 10 more ingredients
    • ¾ cup diced tomato
    • 1 cup diced onion
    • ½ cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese
    • 12 taco shells
    • 1 cup canned chickpeas (garbanzo beans), rinsed and drained
    • 1 teaspoon ground cumin
    • ½ cup diced red bell pepper
    • 1 teaspoon olive oil
    • ½ cup diced green bell pepper
    • ½ cup canned pinto beans, rinsed and drained

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 ...

View full recipe at My Recipes

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