Sunday, September 26, 2010

Three-Bean Tacos

Surprisingly good. Very hearty, and dirt cheap. This recipe would be a great extender for traditional ground beef tacos.

1 teaspoon olive oil
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 teaspoon onion powder
1 garlic clove, minced
1 can canned chickpeas (garbanzo beans), rinsed and drained
1 can canned black beans, rinsed and drained
1 can canned pinto beans, rinsed and drained
1 (8-ounce) can no-salt-added tomato sauce

Taco fixings

Heat oil in a large nonstick skillet over medium-high heat until hot. Add red bell pepper and next 6 ingredients (pepper 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 tacos, served with whatever you like.

--Adapted from Cooking Light magazine

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