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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Taco night gets a hefty dose of protein with this fun meatless recipe that features three different types of beans along with veggies, cheese and spices. Ingredients:
1 teaspoon olive oil |
1 cup diced onion |
1/2 cup diced red bell pepper |
1/2 cup diced green bell pepper |
1 tablespoon chili powder |
2 teaspoons dried oregano |
1 teaspoon 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 (2 ounces) finely shredded reduced-fat sharp cheddar cheese |
1/2 cup salsa |
Directions:
1. 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.
2. 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.
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