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Title: Roasted Veggie Tacos
Yield: 6 Servings

Ingredients

      6    Italian Plum tomatoes; cut
           -into 1/2" wedges
      2 sm green bell pepper, cut into;
           - 1/2" wide strips
      2 md onions, cut into; 1/2" thick
           - wedges
      3    to 4 tbsp. olive or veg. oil
      1 pk taco seasoning mix
      1    16 oz. can refried beans
     12    taco shells
           taco sauce or salsa

Instructions

Place 1 oven rack in bottom rack position. heat oven to 475 degrees.
Spread tomatoes, bell peppers, and onions in ungreased 15x10x1-inch
baking pan. Drizzle with oil; toss to coat. Sprinkle with taco
seasoning; toss to evenly coat. Bake for about 15 minutes or until
bell peppers and onions are crisp-tender. 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 oven
rack in oven with vegetables. Bake both for an additional 1 to 2
minutes or 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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Preparation Time: 0:00

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