Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light October 1997

Gallery

Credit: HOWARD L. PUCKETT

Recipe Summary test

Yield:
12 servings (serving size: 1 taco)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

140 calories; calories from fat 34%; fat 5.3g; saturated fat 1.2g; mono fat 0.8g; poly fat 1.4g; protein 5.3g; carbohydrates 18.7g; fiber 2.8g; cholesterol 3mg; iron 1.6mg; sodium 185mg; calcium 82mg.
Advertisement