| 1 tsp. | Olive Oil |
| 1 cup | Diced Onion |
| 1/2 cup | Diced Red Bell Pepper |
| 1/2 cup | Green Bell Pepper |
| 1 | TBLS Chili Powder |
| 2 tsp | Dried Oregano |
| 1 tsp | Ground Cumin |
| 1 | Garlic Clove-Minced |
| 1 cup | Canned Chickpeas (rinsed and drained) |
| 1/2 cup | Canned Pinto Beans (rinsed and drained) |
| 1/2 cup | Canned Black Beans (rinsed and drained) |
| 1 8oz. | Can no-salt added Tomato Sauce |
| 12 | Taco Shells |
| 3/4 cup | Shredded Lettuce |
| 3/4 cup | Diced Tomato |
| 1/2 cup | Reduced-fat shredded sharp chedder cheese |
| 1/2 cup | Salsa |
Heat oil in large non-stick skilletover medium-high heat until hot.
Add onion and next six ingredients (onion through garlic) and saute` 2 minutes.
Add Chickpeas, beans and tomato sauce.
Bring to a boil and reduced heat, simmer for 20 minutes or until thick.
Spoon 1/4 cup bean mixture into each taco shell.
Top each with lettuce, tomato, cheese, and salsa.