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Roasted Veggie Tacos Recipe

Roasted Veggie Tacos Recipe

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.
TOTAL TIME: Prep: 20 min. Bake: 15 min. YIELD:6 servings


  • 2 medium green peppers, julienned
  • 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


  • 1. 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.
  • 2. 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 each: 316 calories, 8g fat (3g saturated fat), 10mg cholesterol, 722mg sodium, 48g carbohydrate (4g sugars, 6g fiber), 14g protein.

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