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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Pile sweet sauteed bell peppers and onions into steamed tortillas to make a juicy soft taco. Optional tasty condiments like shredded romaine lettuce, cheese, salsa, and nonfat sour cream, make a yummy taco even yummier! Ingredients:
1 large green bell pepper, ribs and seeds removed, thinly sliced |
1 large red bell pepper, ribs and seeds removed, thinly sliced |
1 large onion, thinly sliced |
1 teaspoon chili powder |
1 pinch salt |
1 pinch pepper |
8 corn tortillas |
1 (16 ounce) can fat-free refried beans |
1 cup salsa |
1/2 cup nonfat cheddar cheese, grated |
1/2 cup nonfat sour cream |
shredded romaine lettuce |
Directions:
1. Preheat oven to 300 degrees F.
2. Combine peppers and onions in a nonstick skillet.
3. Cover and cook over moderate heat until the vegetables begin to soften, about 5 minutes.
4. Uncover and cook, stirring occasionally, until the veggies are tender but not mushy, about 5 to 10 minutes more.
5. Season with chili powder and salt and pepper.
6. Stack tortillas and wrap in aluminum foil.
7. Heat in oven until hot throughout, 8 to 10 minutes.
8. Heat the beans in a saucepan over moderately low heat.
9. Set out bowls of cheese, lettuce, salsa, and sour cream.
10. To assemble tacos, spread about 3 T of the hot beans on each tortilla. Top with 1/4 c of the veggies and fold in half to enclose the filling.
11. Serve immediately.
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