6 plum tomatoes, seeded and cut into wedges2 medium green peppers, cut into 1/2-inch slices2 medium onions, cut into 1/2-inch wedges1 envelope taco seasoning3 tablespoons olive oil1 can (16 ounces) vegetarian refried beans, warmed12 taco shells, warmed1 cup taco sauceDirectionsIn a large bowl, combine the tomatoes, green peppers, onions, taco seasoning and oil. Arrange in a single layer on two 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 475° for 20-25 minutes or until lightly browned. Spread beans over half of each taco shell. Fill with vegetable mixture; drizzle with taco sauce. Yield: 6 servings.

Nutritional Facts 2 tacos equals 303 calories, 13 g fat (2 g saturated fat), 0 cholesterol, 1,252 mg sodium, 42 g carbohydrate, 8 g fiber, 7 g protein.