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Vegetarian Tacos

We had these last weekend. Very nice. I mixed the leftover peppers with couscous for a side dish the next night. Kathleen

                     *  Exported from  MasterCook  *

                             Vegetarian Tacos

Recipe By     : Everyday Cooking with Dr. Dean Ornish, page 129
Serving Size  : 4    Preparation Time :0:00
Categories    : Beans And Legumes                Sandwiches
                Vegetables                       Ornish:  Everyday Cooking

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         green bell pepper
                        seeds and ribs removed and thinly sliced
   1      large         red bell pepper
                        seeds and ribs removed and thinly sliced
   1      large         onion -- thinly sliced
   1      teaspoon      chili powder
                        Salt and Pepper
   8                    corn tortillas
  16      ounces        canned nonfat refried beans
   1      cup           Fresh Tomato Salsa
                        (see separate recipe or store-bought)
     1/2  cup           grated nonfat cheese
     1/2  cup           nonfat sour cream
                        shredded romaine lettuce

Serves 4.

Pile sweet sauteed bell peppers and onions into steamed tortillas to make a juicy soft taco. Let diners serve themselves to optional condiments such as shredded romaine, cheese, tomato salsa, or nonfat sour cream. Set out chopped cilantro if you like it, and some sliced pickled jalapenos if you're a chili fan!

Preheat oven to 300 degrees F.

Combine peppers and onion in a large nonstick skillet. Cover and cook over moderate heat until the vegetables begin to soften, about 5 minutes. Uncover and cook, stirring occasionally, until the vegetables are tender, but not mushy, 5 to 10 minutes more. Season with chili powder and with salt and pepper to taste.

Stack tortillas and wrap them in aluminum foil. Heat in oven until hot throughout, 8 to 10 minutes. Heat the beans in a saucepan over moderately low heat. Set out bowls of salsa, cheese, sour cream, and lettuce. To assemble tacos, spread about 3 tablespoons of the hot beans on each tortilla. Top with 1/4 cup of the vegetable mixture and fold in half to enclose the filling. Serve immediately.

TIP: Don't be concerned if the nutrition label on packaged corn tortillas indicates that the tortillas are not fat-free. Corn naturally contains a small amount of fat, which is a source of essential fatty acids. More important: read the list of ingredients to make sure there is no added fat.

Serving Size: 2 tacos. Calories: 297 Fat: 2.8 g Cholesterol: 4.4 mg Carbohydrate: 11.5 g Protein: 1.0 g Sodium: 3.0 mg
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