Three-Bean Tacos Recipe from Mexico with Chickpeas, Black Beans, and Pinto Beans

Ingredients

• 1 tsp olive oil
• 1 cup diced onion
• 0.5 cup diced red bell pepper
• 0.5 cup diced green bell pepper
• 1 tbsp chili powder
• 2 tsp dried oregano
• 1 tsp ground cumin
• 1 garlic clove , minced
• 1 cup canned chickpeas ( garbanzo beans ), rinsed and drained
• 0.5 cup canned black beans , rinsed and drained
• 0.5 cup canned pinto beans , rinsed and drained
• 1 (8 oz (227 g)) can no- salt -added tomato sauce
• 12 taco shells
• 0.75 cup shredded iceberg lettuce
• 0.75 cup diced tomato
• 0.5 cup (2 oz (57 g)) finely shredded reduced- fat sharp cheddar cheese
• 0.5 cup salsa