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

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