Roasted Veggie Tacos
6   plum tomatoes, quartered lengthwise and seeded  
2   small green bell peppers, cut into 1/2 " wide strips  
2   medium onions, cut into 1/2" thick wedges  
3-4 Tbs    cooking oil  
1 package    Taco seasoning mix  
1   16 oz. can no-fat refried beans  
8   taco shells  
  bottled taco sauce  
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.
Servings: 4
 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.