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Three-Bean Tacos

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Submitted by happyzhangbo

This is a great recipe- very light and a great dish for a veggie night!

YIELD

12 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

1 5
TEASPOON ML OLIVE OIL
1 237
CUP ML ONIONS
diced
½ 118
CUP ML SWEET RED BELL PEPPERS
diced
½ 118
CUP ML GREEN BELL PEPPERS
diced
1 15
TABLESPOON ML CHILI POWDER
2 1E+1
TEASPOONS ML OREGANO
dried
1 5
TEASPOON ML CUMIN
ground
1 1
CLOVE CLOVE GARLIC
minced
1 237
CUP ML CHICKPEAS (GARBANZO BEANS)
canned, rinsed and drained
½ 118
CUP ML BLACK BEANS
rinsed and drained
½ 118
CUP ML PINTO BEANS
canned, rinsed and drained
8 231.2
OUNCES ML/G TOMATO SAUCE
no-salt-added, canned
12 12
EACH EACH TACO SHELLS *
¾ 177
CUP ML ICEBERG LETTUCE
shredded
¾ 177
CUP ML TOMATOES
diced
½ 118
CUP ML CHEDDAR CHEESE, REDUCED-FAT
finely shredded, sharp *
½ 118
CUP ML SALSA

Directions

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 ¼ cup bean mixture into each taco shell.

Top each with lettuce, 1 tablespoon tomato, 2 teaspoons cheese, and 2 teaspoons salsa.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 108g (3.8 oz)
Amount per Serving
Calories 67 13% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 170mg 7%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 13%
Sugars g
Protein 6g
Vitamin A 12% Vitamin C 33%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
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