Pinto Bean Tacos - cooking recipe

Ingredients

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.)

Preparation

Heat taco shells according to package directions.
Meanwhile, in a medium saucepan, combine pinto beans, tomato sauce, chili peppers, chili powder, oregano and cumin.
Bring to boil.
Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally. Mash beans slightly, if desired.
Spoon bean mixture into taco shells.
Pass lettuce, tomato and cheese for toppings.
Serve with salsa, if desired.
Makes 4 servings.