Title: Three Bean Tacos
Categories: Mexican
Yield: 12 servings

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

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" on Aug
24, 1999, converted by MM_Buster v2.0l.