10 MINUTE TACOS

All natural plain Greek yogurt is a terrific substitute for sour cream.  It is a staple I keep on hand to use for dips, in salad dressings, in baking, and for topping baked potatoes and other dishes.  This recipe is as tasty as it is quick.

2 15 ounce cans all natural chili beans, partially drained

1 14.5 ounce can petite diced tomatoes, drained

1 tablespoon cocoa powder

2 teaspoons ground cumin

1 tablespoon chili powder

2 tablespoons chopped cilantro

2/3 cup choppped onion

8 taco shells

shredded lettuce

chopped avocado, optional

plain Greek yogurt

Heat first seven ingredients in a medium saucepan. Stir well. Simmer for a minute or two.   Place some shredded lettuce in the bottom of each taco shell.  Fill shells with bean mixture and top with avocado and yogurt.  Makes about 8 tacos.