Three-Bean Tacos

Name: Three-Bean Tacos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Mexican
Ingredients: 118 milliliters canned black beans, rinsed and drained; 237 milliliters canned chickpeas (garbanzo beans), rinsed and drained; 118 milliliters canned pinto beans, rinsed and drained; 1 Tbsp chili powder; 1 garlic clove, minced; 118 milliliters diced green bell pepper; 1 teaspoon ground cumin; 177 milliliters shredded iceberg lettuce; 1 teaspoon olive oil; 237 milliliters diced onion; 2 teaspoons dried oregano; 118 milliliters diced red bell pepper; 118 milliliters salsa; 57 grams 1/2 cup finely shredded reduced-fat sharp cheddar cheese; 12 taco shells; 177 milliliters diced tomato; 227 grams no-salt-added tomato sauce

Three-Bean Tacos might be just the Mexican recipe you are searching for. One serving contains 126 calories, 4g of protein, and 5g of fat. This gluten free recipe serves 12. If you have beans, ground cumin, bell pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Heat oil in a large nonstick skillet over medium-high heat until hot.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add onion and next 6 ingredients (onion through garlic), and saut 2 minutes.

Ingredients you will need

Garlic

Onion

Add chickpeas, beans, and tomato sauce. Bring to a boil; reduce heat, and simmer 20 minutes or until thick.

Ingredients you will need

Tomato Sauce

Chickpeas

Beans

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.

Ingredients you will need

Taco Shells

Lettuce

Cheese

Tomato

Salsa

Equipment

Frying Pan

Ingredients

Servings:

118milliliters

canned black beans, rinsed and drained 237milliliters

canned chickpeas (garbanzo beans), rinsed and drained 118milliliters

canned pinto beans, rinsed and drained 1Tbsp

chili powder 1

garlic clove, minced 118milliliters

diced green bell pepper 1teaspoon

ground cumin 177milliliters

shredded iceberg lettuce 1teaspoon

olive oil 237milliliters

diced onion 2teaspoons

dried oregano 118milliliters

diced red bell pepper 118milliliters

salsa 57grams

1/2 cup finely shredded reduced-fat sharp cheddar cheese 12

taco shells 177milliliters

diced tomato 227grams

no-salt-added tomato sauce

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Burn Cottage Cashburn Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 30 dollars.