Roasted Veggie Tacos

Name: Roasted Veggie Tacos
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings.
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

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.

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 15x10x1-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.