| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Mexican | Mexican | 12 | servings |
INGREDIENTS
| 1 | ts | Olive Oil |
| 1 | c | Diced Tomato |
| 1/2 | c | Diced Red Bell Pepper |
| 1/2 | c | Diced Green Bell Pepper |
| 1 | tb | Chili Powder |
| 2 | ts | Dried Oregano |
| 1 | ts | Ground Cumin |
| 1 | Garlic Clove; Minced | |
| 1 | c | Chickpeas; Canned, Rinsed And Drained |
| 1/2 | c | Black Beans; Cooked, Rinsed And Drained |
| 8 | oz | No-Salt-Added Tomato Sauce |
| 12 | Taco Shells | |
| 3/4 | c | Shredded Lettuce |
| 3/4 | c | Diced Tomato |
| 1/2 | c | Cheddar Cheese; Lowfat, Shredded |
| 1/2 | c | Salsa |
INSTRUCTIONS
Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion and next 6 ingredients (onion through garlic), and sauté 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 1 tablespoon lettuce, 1 tablespoon tomato, 2 teaspoons cheese, and 2 teaspoons salsa. Recipe by: Cooking Light Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@columbus.rr.com> on Aug 24, 1999, converted by MM_Buster v2.0l.
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