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| |
| 6 |
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plum tomatoes, quartered lengthwise and seeded |
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| 2 |
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small green bell peppers, cut into 1/2 " wide strips |
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| 2 |
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medium onions, cut into 1/2" thick wedges |
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| 3-4 Tbs |
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cooking oil |
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| 1 package |
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Taco seasoning mix |
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| 1 |
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16 oz. can no-fat refried beans |
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| 8 |
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taco shells |
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bottled taco sauce |
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| 1 |
Place oven rack on bottom position and preheat oven to 475 degrees. |
| 2 |
In a medium bowl, mix the oil and taco seasoning. (If needed, adjust to get the consistency of a thick sauce.) Add tomatoes, peppers, and onions and toss well. Place on a 15x10x1 baking pan lined with non-stick aluminum foil or ordinary aluminum foil spayed lightly with oil. Bake in preheated oven for 15 minutes or until peppers and onions are crisp-tender. |
| 3 |
Meanwhile, spread 2-3 tablespoons of refried beans on half of each taco shell. |
| 4 |
For a crisp taco, arrange shells on ungreased cookie sheet . When vegetables are done, place shells on middle oven rack with vegetables and bake both an additional 1 to 2 minutes. To serve, spoon about 1/3 cup vegtable mixture into each shell. |
| 5 |
For a soft taco, add cooked vegetables to bean spread tacos, place in microwavable disk and cover with plastic wrap. Microwave 30 seconds per 3 shells. |
| 6 |
Serve, optionally, with taco sauce or salsa. |
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| |
| Servings: 4 |
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| Cooking Tips |
| If you make this often, look for (Old ElPaso brand) taco seasoning mix in a 6.25 oz container. Use a scant 1/2 cup of the mix for the recipe. |
| You may wish to increase the amount of vegetables. |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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