VEGETARIAN TACOS

8 Corn tortillas
1 16-ounce can nonfat refried beans
1 Cup tomato salsa
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 Dash of salt and pepper each, or to taste
½ Cup grated nonfat cheese
½ Cup nonfat sour cream
1 Bowl of shredded romaine lettuce

Preheat oven to 300F. 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 ¼ cup of the vegetable mixture and fold in half to enclose the filling. Serve immediately.

Serving size: 2 Tacos
Calories: 297
Fat: 2.8 g
Cholesterol: 4.4 g
Carbohydrate: 55.7 g
Protein: 13.6 g
Sodium: 657 mg

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