Three-bean Tacos

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

 * 1) Heat oil in a large nonstick skillet over medium-high heat until hot.
 * 2) Add onion and next 6 ingredients (onion through garlic), and sauté 2 minutes.
 * 3) Add chickpeas, beans, and tomato sauce.
 * 4) Bring to a boil; reduce heat, and simmer  20 minutes or until thick.
 * 5) Prepare taco shells according to package directions.
 * 6) Spoon ¼ cup bean mixture into each taco shell.
 * 7) 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