Three-Bean Tacos

• 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

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.

Serves 12 (1 taco); 140 calories.

VERDICT:  A classic recipe Beth's made before.  Easy and delicious--keep.