Black Bean Tacos

Low Cholesterol/High Fiber

** Okay, so we made it into a burrito style instead of taco and used 100% whole wheat tortillas**

2 cans (15 ounces each) black beans, rinsed and drained.

1 medium onion, chopped (1/2 cup)

1 small green bell pepper, chopped (1/2 cup)

2 cloves garlic, finely chopped

1 jar (8 ounces) taco sauce or salsa (1 cup)

8 taco shells or tortillas

1/2 cup of shredded lettace

1 small tomato, chopped (1/2 cup)

1/2 cup reduced fat sour cream

** I also think avocado would go great with this meal!**

Mash beans from 1 can of beans; set aside.

Spray 10-inch nonstick skillet with cooking spray; heat over medium heat.  Cook onion, bell peppers, and garlic in skillet about 5 minutes, stirring frequently, until veggies are tender.

Stir in mashed beans, remaining beans, and the taco sauce.  Heat to boiling; reduce heat.  Simmer uncovered for 5 minutes.

Spoon about 1/4 bean mixture into taco shell and add lettuce, tomato, and sour cream.