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Pinto Bean Tacos (meatless) -- w

Source of Recipe

Quick, Healthy and Delicious Cooking � Better Homes and Gardens
Pinto Bean Tacos (meatless)
Serves: 4

8 corn taco shells
1 can (15-oz.) pinto beans, rinsed and drained
1/2 c. reduced-sodium tomato sauce
1 can (4 oz.) diced green chili peppers, drained
1 tsp. chili powder
1/4 tsp. dried oregano, crushed
1/4 tsp. ground cumin
1-1/2 c. shredded lettuce
1 medium tomato, chopped
1/2 c. (2 oz.) reduced-fat cheddar cheese

Heat taco shells according to package directions. Meanwhile in a medium saucepan, combine the next 6 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Mash beans slightly, if desired.

Spoon bean mixture into taco shells. Top with lettuce, tomato and cheese. Serve with salsa, if desired.

One 2-taco serving (calculated w/o salsa)equals: 276 calories�8 gm fat (2 gm saturated)�10 mg cholesterol�585 mg sodium�40 gm carbohydrate�9 gm fiber�15 gm protein +++WWP: 4