8 taco shells
1 (15 ounce) can pinto beans, rinsed and drained
½ cup reduced-sodium tomato sauce
1 (4 ounce) can diced green chili peppers, drained
1 teaspoon chili powder
¼ teaspoon dried oregano, crushed
¼ teaspoon ground cumin
1½ cups shredded lettuce
1 medium tomato, chopped
½ cup shredded reduced-fat cheddar cheese
1. Heat taco shells according to package directions.
2. Meanwhile, in a medium saucepan, combine pinto beans, tomato sauce, chili peppers, chili powder, oregano, and cumin. Bring to boiling. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Mash beans slightly, if desired.
3. Spoon bean mixture into taco shells. Top with lettuce, tomato, and cheese. Serve with salsa, if desired.
Total Fat 8g