Pinto Bean Tacos

• 8 taco shells
• 1 (15 oz.) can pinto beans, rinsed and drained
• 1/2 c. reduced-sodium tomato sauce
• 1 (4 oz.) can diced green chili peppers, drained
• 1 tsp. chili powder
• 1/4 tsp. dried oregano, crushed
• 1/4 tsp. ground cumin
• 1 1/2 c. shredded lettuce
• 1 medium tomato, chopped
• 1/2 c. shredded, reduced-fat Cheddar cheese (2 oz.)

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.
3. Bring to boil.
4. Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally. Mash beans slightly, if desired.
5. Spoon bean mixture into taco shells.
6. Pass lettuce, tomato and cheese for toppings.
7. Serve with salsa, if desired.
8. Makes 4 servings.

taco, pinto beans, tomato sauce, green chili peppers, chili powder, oregano, ground cumin, shredded lettuce, tomato, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=739861 (may not work)