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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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When Shannon Koene of Blacksburg, Virginia tried making one vegetarian dish a week, her husband often noted, âit would've been better with meat in it.â 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:
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.
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