Vegetarian Tacos - cooking recipe

Ingredients

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 pinch salt
1 pinch pepper
8 corn tortillas
1 (16 ounce) can fat-free refried beans
1 cup salsa
1/2 cup nonfat cheddar cheese, grated
1/2 cup nonfat sour cream
shredded romaine lettuce

Preparation

Preheat oven to 300 degrees F.
Combine peppers and onions in a nonstick skillet.
Cover and cook over moderate heat until the vegetables begin to soften, about 5 minutes.
Uncover and cook, stirring occasionally, until the veggies are tender but not mushy, about 5 to 10 minutes more.
Season with chili powder and salt and pepper.
Stack tortillas and wrap 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 cheese, lettuce, salsa, and sour cream.
To assemble tacos, spread about 3 T of the hot beans on each tortilla. Top with 1/4 c of the veggies and fold in half to enclose the filling.
Serve immediately.