Friday, May 04, 2007



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-ounce) can no salt added tomato sauce
12 taco shells
3/4 cup shredded iceberg lettuce
3/4 cup diced tomato
1/2 cup 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 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 lettuce, 1 tablespoon tomato, 2 teaspoons cheese, and 2 teaspoons salsa.

Servings: 12

Nutrition Facts:
Amount Per Serving: Calories 140
Fat 4 g, Cholesterol - mg,
Sodium 273 mg, Carbohydrate 21 g

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