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Judith Perkins
Scottsdale, Arizona
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.
Roasted Veggie Tacos
- Prep Time 30 min
- Total 0 min
- 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 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
- 1 can (16 oz) Old El Paso™ Traditional Refried Beans
- 1 box (4.6 oz) Old El Paso™ Crunchy Taco Shells (12 Count)
- 1 cup salsa
Make With
Old El Paso
Instructions
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Step1Place 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.
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Step2Meanwhile, 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.
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Step3To serve, spoon about 1/3 cup vegetable mixture over refried beans in each shell. Serve with salsa.
Nutrition
170
Calories
9g
Total Fat
3g
Protein
19g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Taco
- Calories
- 170
- Calories from Fat
- 80
- Total Fat
- 9g
- 14%
- Saturated Fat
- 1g
- 5%
- Cholesterol
- 0mg
- 0%
- Sodium
- 570mg
- 24%
- Total Carbohydrate
- 19g
- 6%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 4g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 4%
- 4%
- Calcium
- 25%
- 25%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 1 Vegetable; 1 1/2 Fat;
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