Vegetarian 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
• 1/2 cup nonfat cheddar cheese, grated
• 1/2 cup nonfat sour cream
• shredded romaine lettuce

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.

green bell pepper, red bell pepper, onion, chili powder, salt, pepper, corn tortillas, beans, salsa, cheddar cheese, nonfat sour cream, romaine lettuce

Taken from www.food.com/recipe/vegetarian-tacos-309362 (may not work)