Three-Bean Tacos

Three-Bean Tacos
Servings: 10 Prep 15 mins Cook 16 mins

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 sweet green pepper, chopped
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1 8 ounce can tomato sauce
  • 1 19 ounce can kidney beans, drained and rinsed
  • 1 15 1/2 ounce can pinto beans, drained and rinsed
  • 1 15 1/2 ounce can cannellini beans, drained and rinsed
  • 10 burrito-size flavored tortillas (10-inch), such as spinach or roasted red pepper
  • 1 cup shredded iceberg lettuce
  • 1 pint cherry tomatoes, each cut into quarters
  • 4 ounces jalapeno Monterey Jack cheese, shredded (1 cup)

Make It

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

2. 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.

3. Meanwhile, warm tortillas according to package directions.

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

Nutrition Facts

Servings Per Recipe: 10; Amount Per Serving: cal. (kcal): 307, Fat, total (g): 10, chol. (mg): 10, sat. fat (g): 2, carb. (g): 47, fiber (g): 8, pro. (g): 14, sodium (mg): 864, Percent Daily Values are based on a 2,000 calorie diet.