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 heat until hot. Add onion and next 6 ingredients (onion through garlic), and saut� 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 1/4 cup bean mixture into each taco shell. Top each with lettuce, 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, 3mg Cholesterol, 82mg Calcium, 185mg Sodium, 18.7g Carbs, 2.8g Fiber

Contributed by :

 * Healthy Recipes For Diabetic Friends Y-Group