Healthy Veggie Tacos

These Veggie tacos that are low-fat and full of nutrients. Recipe: TACO FILLING: 1 ½ teaspoons coarse salt 6 tablespoons water 3/4 cup diced onion 2 doves of garlic, finely chopped 1 cup diced red bell pepper 1 or 2 cans (28 ounces) diced tomatoes 1 tablespoon chili powder 1 ½ teaspoons cumin Add salt and pepper, to taste 1 can dark-red kidney beans, drained 1 can chickpeas, drained FOR THE TACOS: 8-10 hard corn taco shells 2 cups finely shredded lettuce 1 cup diced red or white onion 4 ripe plum tomatoes, diced 1 sliced avocado Optional: Your favorite salsa 1. Heat the pan; add water to sauté the onion, and red bell pepper for 10 minutes until they are soft. Add the can tomatoes (drained) to pan on low heat, add garlic. Cook, uncovered, stirring frequently for 10 minutes. 2. Add chili powder and cumin and stir in. 3. Stir in the kidney beans and chickpeas; cook for 15 minutes. 4. Prepare the tacos: Place 1/4 cup of the cooked veggies in each taco shell. Top with some shredded lettuce and tomatoes. Add avocado and your favorite salsa if desired. Serve immediately and Enjoy! Nutrition Profile: These tacos are loaded with vitamins and minerals such as B vitamins, folate, magnesium, phosphorous, iron, copper, potassium and vitamin K. In addition, the kidney and garbanzo beans are a very good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. Also, with the tomatoes, garlic and onions you are getting a good source of antioxidants/phytonutrients which have many cancer fighting properties. For addition recipes and nutritional information visit: http://www.plantbasednutritionlifesty... Jerry Casados, Nutrition Therapy Practitioner