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Recipe Summary

prep:
15 mins
cook:
16 mins
Servings:
10
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Ingredients

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Directions

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  • Heat oil in large nonstick skillet over medium-high heat. Add onion and green pepper; cook until softened, about 10 minutes.

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  • Add chili powder, salt, cumin and garlic powder; cook 1 minute. Stir in tomato sauce. Bring to simmering. Add kidney, pinto and cannellini beans; heat through, 5 minutes.

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  • Meanwhile, warm tortillas according to package directions.

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  • Mash beans. Spoon about 1/3 cup bean mixture into each tortilla. Serve with lettuce, tomato and cheese. Makes 10 soft tacos.

Nutrition Facts

307 calories; total fat 10g; saturated fat 2g; cholesterol 10mg; sodium 864mg; carbohydrates 47g; fiber 8g; protein 14g.

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