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Roasted Veggie Tacos
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans & Rice Main Dishes
Vegan
Amount Measure Ingredient -- Preparation Method
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6 Italian Plum tomatoes -- cut into 1/2" wedges
2 small green bell pepper, cut into -- 1/2" wide strips
2 medium onions, cut into -- 1/2" thick wedges
3 to 4 tbsp. olive or veg. oil
1 package taco seasoning mix
1 16 oz. can refried beans
12 taco shells
taco sauce or salsa
Place 1 oven rack in bottom rack position. heat oven to 475 degrees. Spr
ead tomatoes, bell peppers, and onions in ungreased 15x10x1-inch baking pan. D
rizzle with oil; toss to coat. Sprinkle with taco seasoning; toss to evenly co
at. Bake for about 15 minutes or until bell peppers and onions are crisp-tende
r.
Meanwhile, spread 2 tablespoons of refried beans on half of inside of each
taco shell. Arrange taco shells on ungreased cookie sheet. Place on middle o
ven rack in oven with vegetables. Bake both for an additional 1 to 2 minutes o
r until tacos are warmed and vegetables are tender.
To serve, spoon about 1/3 cup vegetable mixture over refried beans in each
shell. Serve w/taco sauce and/or salsa.
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