Vegetarian Chili Bean Tacos

Soft tacos are stuffed with a seasoned medley of saucy beans for a super-hearty supper.

Ingredients

• 1 Tbs. olive oil
• 1 onion, chopped
• 1 yellow pepper, diced
• 1 poblano pepper, diced
• 2 tsp. chili powder
• 1 clove garlic, minced
• 1 tsp. ground coriander
• 1 tsp. dried oregano
• 1 can (15.5 oz.) chili beans (black beans in mild chili sauce), undrained
• 1 can (15.5 oz.) light red kidney beans, rinsed, drained
• 1 can (15.5 oz.) cannellini beans, rinsed, drained
• 1 can (10 oz.) mild red enchilada sauce
• 12 fajita-size (about 6½”) soft flour tortillas
• Toppings, such as sour cream, finely shredded Mexican cheese blend, chopped lettuce, sliced tomatoes, chopped fresh cilantro and limes

Instructions

1. In large pot, heat oil over medium heat; add onion, peppers, chili powder, garlic, coriander and oregano. Cook, stirring, until vegetables are softened, 5-7 minutes.
2. Stir in all beans and enchilada sauce; bring to boil over medium-high heat. Reduce heat to low; cook, stirring occasionally, until thickened, 15-20 minutes. Cool slightly before serving.
3. To serve, warm tortillas according to package directions. Divide filling among tortillas. Serve with toppings.