Recipe for Roasted Veggie Tacos

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Yield:

Ingredients:

Amount	Ingredient
1 cup	sliced red onion
1 cup	yellow squash
1 cup	sliced zucchini
1 cup	sliced red bell pepper
1 cup	sliced green bell pepper
1 cup	sliced yellow bell pepper
1/4 cup	vegetable oil
1 x	(1.25 ounce) package ORTEGA (r) Taco Seasoning Mix
1 x	(16 ounce) can ORTEGA (r) Refried Beans
1/2 cup	ORTEGA (r) Thick & Chunky Salsa

Instructions:

Instructions: SARGENTO (r) Natural Shredded Cheddar Cheese, for topping

1 PREHEAT oven to 450 degrees F. Move oven rack to lowest position.

2 TOSS vegetables with vegetable oil in large bowl. Stir in seasoning mix to coat. Spread onto baking sheet. Bake for 12 to 15 minutes.

3 COMBINE beans and salsa in medium bowl. Fill taco shells with bean mixture. Bake for 1 to 2 minutes.

4 FILL taco shells with 1/4 cup vegetable mixture. Top with cheese. 5.

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