"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Roasted Veggie Tacos Recipe

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This recipe for Roasted Veggie Tacos, by , is from Recipes from the Rogers Family and Beyond!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shannon Koene
Added: Tuesday, July 19, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 to 3 Roma or plum tomatoes
2 bell peppers, green, red, yellow or ornage
1 onion
1 pkg. taco seasoning
16 oz. can refried beans
6-8 taco shells
salsa or picante, sour cream, shredded cheese

Directions:
Directions:
Preheat oven to 475 F with oven rack in bottom position. Cut tomatoes and onion into 1/2-inch wedges and peppers into 1/2-inch strips. Spread veggies in 13x9-inch glass baking dish and toss lightly with olive oil. Sprinkle taco seasoning evenly over veggies and toss again to coat. Bake 12-15 minutes until veggies are cooked to your taste. Spread about 2 tablespoons refried beans into each shell and bake shells for 2 minutes. Fill with veggie mixture and serve with salsa, sour cream and cheese.

Personal Notes:
Personal Notes:
One of the few vegetarian dinners I can serve that doesn't leave Bryan saying, "Are you sure there's no meat in the oven?"

 

 

 

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