3 Bean Tacos

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 saute 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.

Jenn B aka Mom2Sam and Tiny

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