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

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