Roasted Veggie Tacos

Roasted veggies and Old El Paso® taco shells come together in this flavorful dinner packed with refried beans, seasoning and salsa. Perfect if you love Mexican cuisine.

  • prep time 30 min
  • total time
  • ingredients 8
  • servings 12

Ingredients

6
Italian plum tomatoes, cut into 1/2-inch-thick wedges
2
small green bell peppers, cut into 1/2-inch-wide strips
2
medium onions, cut into 1/2-inch-thick wedges
3
to 4 tablespoons olive oil or oil
1
(1-oz.) pkg. Old El Paso® Taco Seasoning Mix
1
(16-oz.) can Old El Paso® Refried Beans
1
(4.6-oz.) pkg. Old El Paso® Taco Shells (12 shells)
1
cup Old El Paso® Salsa or Taco Sauce
  • 1 Place 1 oven rack in bottom rack position. Heat oven to 475°F. 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 at 475°F. on bottom oven rack for 15 minutes or until bell peppers and onions are crisp-tender.
  • 2 Meanwhile, spread 2 tablespoons 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.
  • 3 To serve, spoon about 1/3 cup vegetable mixture over refried beans in each shell. Serve with salsa.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Taco
    Calories
    170
    (
    Calories from Fat
    80),
    % Daily Value
    Total Fat
    9g
    9%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    570mg
    570%;
    Total Carbohydrate
    19g
    19%
    (Dietary Fiber
    3g
    3%
      Sugars
    4g
    4%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    8%;
    Vitamin C
    4%;
    Calcium
    25%;
    Iron
    6%;
    Exchanges:
    1 Starch; 1 Vegetable; 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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