Three-bean Tacos

== Description ==
Contributed by Healthy Recipes For diabetic Friends Y-Group
* From: Cooking Light 1997
* Yield: 12 Servings
== Ingredients ==
* 1 tsp olive oil
* 1 cup diced onion
* ½ cup diced red bell pepper
* ½ 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
* ½ cup canned black beans, rinsed and drained
* ½ cup canned pinto beans, rinsed and drained
* 1 (8-oz) can no-salt-added tomato sauce
* 12 taco shells
* ¾ cup shredded iceberg lettuce
* ¾ cup diced tomato
* ½ cup (2 oz) finely shredded reduced-fat sharp cheddar cheese
* ½ cup salsa
== 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 ¼ cup bean mixture into each taco shell.
# Top each with lettuce, 1 tablespoon tomato, 2 teaspoons cheese, and 2 teaspoons salsa.
== Nutritional information ==
Per serving (serving size: 1 taco):
* 140 Calories (34% from fat) | 5.3 g Fat | 1.2 g Sat | 0.8 g Mono | 1.4 g Poly | 5.3 g Protein | 3 mg Cholesterol | 82 mg Calcium | 185 mg Sodium | 8.7 g Carbs | 2.8 g Fiber
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Category:Black bean Recipes
Category:Cheddar Recipes
Category:Chickpea Recipes
Category:Green bell pepper Recipes
Category:Healthy Recipes for Diabetic Friends
Category:Iceberg lettuce Recipes
Category:Onion Recipes
Category:Pinto bean Recipes
Category:Red bell pepper Recipes
Category:Salsa Recipes