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Description Edit

Contributed by Healthy Recipes For diabetic Friends Y-Group

  • From: Cooking Light 1997
  • Yield: 12 Servings

Ingredients Edit

Directions Edit

  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 Edit

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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