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Pinto Bean Tacos

Ingredients:

  • 8 each taco shells
  • 15 ounces pinto beans, rinsed and drained, about 1 1/2 cups cooked pinto beans
  • 1/2 cup tomato sauce
  • 4 ounces chopped green chile peppers, drained
  • 1 teaspoon chili powder
  • 1/4 teaspoon dried oregano, crumbled
  • 1/4 teaspoon ground cumin
  • 1 1/2 cups shredded lettuce
  • 1 medium tomato, chopped
  • 1/2 cup shredded Cheddar cheese

    Instructions:



    Heat taco shells according to package directions.
    Meanwhile, in a saucepan combine beans, sauce, peppers and spices. Bring to boiling, reduce heat. 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.
    Adapted from Hagerstown Herald-Mail; Hagerstown, MD - as posted to a cooking forum.



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