| 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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