Nutritional Information Calories 140 Fat 5.3g Fiber 2.8g Protein 5.3g Cholesterol 3mg Sodium 185mg Carbohydrates 18.7g Three Bean Meatless Tacos Ingredients 1 teaspoon olive oil of your choice (aisle # 8) 1 cup diced yellow onion (produce department) 1/2 cup diced red bell pepper (produce department) 1/2 cup diced green bell pepper (produce department) 1 tablespoon chili powder (spice rack end of aisle # 8) 2 teaspoons dried oregano (spice rack end of aisle # 8) 1 teaspoon ground cumin (spice rack end of aisle # 8) 1 garlic clove, minced (produce department) 1 cup canned Progresso chickpeas-garbanzo beans, rinsed and drained (aisle # 7) 1/2 cup canned Progresso black beans, rinsed and drained (aisle # 7) 1/2 cup canned Casa Fiesta pinto beans, rinsed and drained (aisle # 8) 1 (8-ounce) can no-salt-added Hunts tomato sauce (aisle # 7) 12 Old El Paso white corn taco shells (aisle # 8) 3/4 cup shredded iceberg lettuce (produce department) 3/4 cup diced fresh tomatoes (produce department) 1/2 cup, about 2 ounces finely shredded reduced-fat Kraft or Sargento sharp cheddar cheese (dairy department) 1/2 cup Pinders salsa (aisle # 8) Directions   Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion and next 6 ingredients (onion through garlic), and saute 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. Servings Serves 6, serving size 2 tacos. Time To Cook Total Cooking time: 30 minutes   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.