Instructions

• Heat 1tablespoon olive oil in a large pan over medium-high heat.
• Add 1/2 red onion, diced, 1 red bell pepper, diced, and 1 yellow bell pepper, diced. Sauté until tender, about 5 minutes.
• Stir in the 115 oz can black beans, rinsed and drained; the 115 oz can pinto beans, rinsed and drained; the 115 oz can red kidney beans, rinsed and drained; 1/3cup chopped cilantro; Juice of 1 lime; and 2tablespoons Old El Paso Taco Seasoning.
• Cook the mixture, stirring occasionally, until heated through, about 3–5 minutes. Taste and season with Salt and black pepper to taste.
• Heat the 10 Old El Paso Bold Nacho Cheese Stand 'n Stuff Taco Shells according to package directions.
• Divide the bean filling evenly among the 10 heated taco shells.
• Top each taco with desired toppings: Shredded cheese, Shredded lettuce, Chopped tomatoes, Chopped avocado, Sour cream or Greek yogurt, and Chopped cilantro.
• Serve immediately.