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Ingredients
| olive oil: 1 tsp |
| onions (chopped): 1 cup (diced) |
| red bell pepper (chopped): 1/2 cup (diced) |
| green bell pepper (chopped): 1/2 cup (diced) |
| chili powder: 1 Tbl |
| dried oregano (ground): 2 tsp |
| ground cumin: 1 tsp |
| garlic: 1 clove (minced) |
| garbanzo beans: 1 cup (rinsed and drained) |
| black beans: 1/2 cup (rinsed and drained) |
| pinto beans: 1/2 cup (rinsed and drained) |
| tomato sauce: 8 oz |
| taco shells: 12 shells |
| iceberg lettuce heads (shredded): 3/4 cup |
| red tomatoes (diced): 3/4 cup |
| sharp cheddar cheese (shredded): 1/2 cup (shredded) |
| salsa: 1/2 cup |
Three-Bean Tacos
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
6 serving(s)
Tags
- Heat oil in a large skillet over medium-high heat until hot.
- Add onion, bell peppers, chili powder, oregano, cumin, and garlic and saute for 2 minutes.
- Add garbanzo beans, black beans, pinto beans, and tomato sauce.
- Bring to a boil and reduce heat.
- Simmer for 20 minutes or until thick.
- Heat taco shells and spoon 1/4 cup of the bean mixture into each taco shell.
- Top with toppings.