Mexican Vegetable Tacos

• 1 clove garlic, crushed
• 1 teaspoon dried oregano
• 1 onion, finely sliced King Sooper's 1 lb For $0.99 thru 02/09
• 2 x 425g cans tomatoes
• 1/4 cup taco sauce
• 1 cup sliced mushrooms
• 4 small zucchini, sliced
• 425g can red kidney beans, drained
• 12 taco shells
• 1 1/2 cups KRAFT* Cheddar Cheese
• 1/2 cup natural yoghurt

1. Heat a little oil in a frying pan and cook garlic, oregano and onion until the onion is soft.
2. Add tomatoes and taco sauce, bring to boil, reduce heat and simmer uncovered for 15-20 minutes or until thick
3. Add mushrooms, zucchini and beans and cook for a further 5 minutes.
4. Place the taco shells on an oven tray and bake at 190C for 5-7 minutes or microwave on HIGH for 10 seconds per shell.
5. Fill taco shells with vegetables filling, top with cheese and yoghurt.

clove garlic, oregano, onion, tomatoes, taco sauce, mushrooms, zucchini, red kidney beans, taco, cheddar cheese, natural yoghurt

Taken from www.kraftrecipes.com/recipes/mexican-vegetable-tacos-103303.aspx (may not work)