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.
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
How to Make It
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.
I had about a cup of leftover homemade black beans so I used that and a can of pinto beans, only used red bell pepper, salsa instead of tomato sauce, and thyme instead of oregano. We each had 2 tacos, one whole grain crispy and one small corn tortilla. Served with roasted veggies. Great meatless Monday!!
These were rather bland. I added about 1/2 tsp. cayenne pepper to give it a bit of a kick. Even then, it wasn't that flavorful. That being said, I did not have chickpeas so I used a whole can of black beans and 1/2 a can of pinto beans. I used home-made tomatoe sauce that is more geared towards a pasta. Still, once I topped it with slasa, cheese and sour cream, it was fine. Just not great.
I was surprised at how good this recipe turned out, though I did add about a 1/4 cup of fresh cilantro to the beans (which gave it an excellent boost in flavor) and I also added some mashed avocado and a little light sour cream as well. I agree with other reviewers that the leftover beans are a bit of a question mark, but I suppose there are other recipes out there that can use the extras. Overall, very please with this one and will definitely make it again!
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