Three-bean Tacos

Three-Bean Tacos - 18.7g Carbs, 2.8g Fiber

From: Cooking Light 1997


 * 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-Oz) Can No-salt-Added tomato Sauce
 * 12 Taco Shells
 * 3/4 Cup Shredded iceberg lettuce
 * 3/4 Cup Diced tomato
 * 1/2 Cup (2 Oz) Finely Shredded Reduced-Fat Sharp Cheddar Cheese
 * 1/2 Cup Salsa

Heat oil in a Large Nonstick Skillet Over Medium-High HeatUntil Hot. Add Onion And Next 6 Ingredients (Onion ThroughGarlic), And Saut? 2 Minutes. Add Chickpeas, beans, AndTomato 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 WithLettuce, 1 Tablespoon tomato, 2 Teaspoons Cheese, And
 * 2 Teaspoons Salsa.

Serving Size: 1 Taco

Yield: 12 Servings

Nutrition Per Serving:
 * 140 Calories, (34% From Fat), 5.3g Fat, 1.2g Sat, 0.8g Mono,
 * 1.4g Poly, 5.3g Protein, 3 mg Cholesterol, 82 mg Calcium,
 * 185 mg Sodium, 18.7g Carbs, 2.8g Fiber

contributed by

 * Healthy Recipes For diabetic Friends Y-Group