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

Ingredients

• 1 tsp olive oil
• 1 cup diced onion
• 1/2 cup diced red bell pepper
• 1/2 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
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup canned pinto beans, rinsed and drained
• 1 (8 oz (227 g)) can no-salt-added tomato sauce
• 12 taco shells
• 3/4 cup shredded iceberg lettuce
• 3/4 cup diced tomato
• 1/2 cup (2 oz (57 g)) finely shredded reduced-fat sharp cheddar cheese
• 1/2 cup salsa