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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Teelöffel | olive oil |
| 1 Tasse | tomato diced |
| 1/2 Tasse | red bell pepper diced |
| 1/2 Tasse | green bell pepper diced |
| 1 Esslöffel | chilli powder |
| 2 Teelöffel | oregano dried |
| 1 Teelöffel | ground cumin |
| 1 | cloves garlic minced |
| 1 Tasse | Chickpeas; Canned, Rinsed And Drained |
| 1/2 Tasse | Black Beans; Cooked, Rinsed And Drained |
| 8 x ca. 30 g | No-Salt-Added Tomato Sauce |
| 12 | Taco Shells |
| 3/4 Tasse | lettuce Shredded |
| 3/4 Tasse | tomato diced |
| 1/2 Tasse | Cheddar Cheese; Lowfat, Shredded |
| 1/2 Tasse | Salsa |
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Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion and next 6 ingredients (onion through garlic), and sauté 2 minutes. Add chickpeas, beans, and tomato sauce. Bring to a boil; reduce heat, and simmer 20 minutes or until thick. Prepare taco shells according to package directions. Spoon 1/4 cup bean mixture into each taco shell. Top each with 1 tablespoon lettuce, 1 tablespoon tomato, 2 teaspoons cheese, and 2 teaspoons salsa.
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