Vegetarian Tacos

Braden, Blake and Bren's Mom's Note:

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!

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Serves: 4

Yield: 8.0 tacos

• 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
• ½ cup nonfat cheddar cheese , grated
• ½ 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.

Reviews

[Lvs2Cook]

I made these for lunch one day and they hit the spot! I left out the refried beans since I'm not a fan. Super easy and I think you could add your favorite veggies. Thanks for posting! Made for PAC Spring 2009.