Roasted Veggie Tacos Recipe

Roasted Veggie Tacos Recipe photo by Taste of Home

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When Shannon Koene of Blacksburg, Virginia tried making one vegetarian dish a week, her husband often noted, “it would've been better with meat in it.” But he doesn't even miss the meat in these tacos, now a mainstay.

This recipe is:

Healthy

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Roasted Veggie Tacos Recipe

Prep: 20 min. Bake: 15 min.

Yield: 6 Servings

20 15 35

Ingredients

2 medium green peppers, cut into strips
3 plum tomatoes, cut into wedges
1 medium onion, halved and sliced
1 tablespoon reduced-sodium taco seasoning
1 tablespoon olive oil
1 can (16 ounces) fat-free refried beans, warmed
6 flour tortillas (8 inches), warmed
3/4 cup shredded reduced-fat cheddar cheese

Directions

In a large bowl, combine the green peppers, tomatoes, onion, taco seasoning and oil. Arrange in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 15-20 minutes or until tender, stirring once.
Spread about 1/4 cup refried beans over each tortilla; top with 1/3 cup vegetable mixture and 2 tablespoons cheese. Yield: 6 servings.

Nutritional Facts 1 taco equals 316 calories, 8 g fat (3 g saturated fat), 10 mg cholesterol, 722 mg sodium, 48 g carbohydrate, 6 g fiber, 14 g protein.

Originally published as Roasted Veggie Tacos in Healthy Cooking April/May 2008, p26